WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, November 16, 2012

BARLEY STEW

2 tbsp canola oil
1 1/2 lbs beef cubes, trimmed
2 large onions, diced
1 medium-siized green pepper, chopped
1 can (28-oz) whole tomatoes
1/2 cup ketchup
2/3 cup dry small pearl barley
1/2 tsp salt
1/2 tsp black pepper
1 tbsp paprika
1 pkg (10-oz) frozen baby lima beans
3 cups water
1 cup sour cream

Heat the oil in a large skillet and brown the beef cubes.  Add the onions and bell pepper; saute until crisp tender.  Transfer mixture to a slow cooker or crockpot.

Add the tomatoes, ketchup, barley, salt, pepper, parika, beans, and water; stir to blend.

Place lid on cooker and cook on high setting for 5 hours.

Before serving, stir in the sour cream.

Note: This is a Hungarian recipe that would likely be served with cabbage slaw.

Yield: 8 servings

Note: This is a perfect diabetic-friendly recipe.

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