Slow Cooker: Barley, Beef and Root Vegetable Stew

My grandma used to make a much more fattening version. This one is pretty good if I say so myself!

Barley, Beef and Root Vegetable Stew

• 1/2 pound bottom round steak trimmed and cut into 1/2 inch cubes
• 1 onion, chopped
• 1 cup water
• 4 carrots, quartered lengthwise and cut into 1/2 inch chucks
• 1 celeriac, peeled and cut into 3/4 inch chunks (I did not include because I couldn't find)
• 1 turnip, peeled and cut into 3/4 inch chunks
• 2 parsnips, peeled and cut into 3/4 inch chunks
• 1 14 1/2 ounce can low sodium beef broth
• 1/2 cup pearl barley
• 3 garlic cloves
• 1 tablespoon fresh Thyme or 1 tsp dry
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Spray a large nonstick skillet with spray and put over a medium high heat. Add beef and cook, stirring frequently, until browned, about 4 minutes. Transfer to a 5 or 6 quart slow cooker
2. Add onion to skillet and cook, stirring frequently, until lightly browned about 4 minutes. Add water and cook, scraping up browned bits from the bottom of the pan. Pour onion mix into slow cooker. Stir in carrots, celeriac, parsnips, turnip, broth, barley, garlic, thyme, salt and pepper. Cover and cook until beef and veggies are fork tender, I recommend 6-8 hours on low (will be softer)
3. Serves 4 at 1 1/2 cups each.
4. POINTSPLUS - 5 (I put in the recipe builder)