Beef Stew With Barley

Ingredients
4–5 petite red potatoes
1 large onion
4 celery ribs
2 1/2 lb boneless beef chuck roast
Large zip-top bag
3 tablespoons flour
1 teaspoon pepper
2 tablespoons canola oil
8 oz fresh cut carrots
1 (32-oz) box reduced-sodium beef broth
1 (14.5-oz) can Italian-style diced tomatoes
1 bay leaf
1 cup quick-cooking pearled barley


Prep

• Cut potatoes into quarters. Peel onion; cut onion into quarters.
• Cut celery into 1/2-inch-pieces.
• Cut beef into 3-inch chunks and place in large zip-top bag (wash hands).

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Add flour and pepper to beef; seal bag and shake to coat. Place oil in pan, then add beef; cook 2–3 minutes on each side or until browned.
2. Place roast in slow cooker. Add remaining ingredients (except barley); cook 4–6 hours on HIGH or 8 hours on LOW.
3. Stir barley into roast about one hour before serving. Do not replace lid; cook uncovered 1 hour or until barley is tender. Remove bay leaf and serve.

(Recipe courtesy of Publix Aprons Simple Meals)