Ingredients
4
slices bacon, cut into 1/2-inch pieces
1 1/2
lb. boneless beef round steak, cut into 1/2-inch pieces
1
medium onion, chopped (1/2 cup)
4
small red potatoes, unpeeled, cut into 1/2-inch cubes (about 2 cups)
1 1/2
cups fresh baby carrots, cut in half lengthwise
1
cup frozen corn
1/2
cup uncooked regular pearl barley
2
(14-oz.) cans beef broth
1
(14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
1
(12-oz.) jar beef gravy
Preparation
Cook bacon in large nonstick skillet over medium-high heat for 3 minutes, stirring frequently. Add beef and onion; cook 3 to 5 minutes or until beef is browned, stirring occasionally.
In 3 1/2 to 4-quart slow cooker, layer potatoes, carrots, corn and barley. Top with beef mixture. Pour broth, tomatoes and gravy over top. Do not stir.
Cover; cook on low setting for 7 to 8 hours. Stir before serving.
