Ingredients
2
tablespoons olive or vegetable oil
1
medium onion, chopped (1/2 cup)
2
teaspoons finely chopped garlic
2
pounds beef boneless chuck, trimmed of fat and cut into 1-inch pieces
1
teaspoon salt
1/8
teaspoon pepper
2
medium carrots, cut lengthwise in half, then cut into 1/4-inch slices
1
cup uncooked pearl barley
2
cartons (32 ounces each) Progresso™ beef flavored broth
1 1/2
cups frozen sweet peas (from 1-pound bag)
1
cup frozen whole kernel corn (from 1-pound bag)
Preparation
Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
Cover and cook on Low heat setting 8 to 9 hours.
Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.
