Slow-Cooker Beef and Barley Stew

Make a big batch of beef and barley stew the easy way, in a slow cooker.

3 Cover; cook on Low heat setting 8 hours or until beef is tender. Remove beef from slow cooker to plate; shred beef, using 2 forks. Return beef to slow cooker.


  • 1 boneless beef sirloin tip roast (about 3 lb)
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 2 containers (8 oz each) refrigerated prechopped onion, celery and bell pepper mix
  • 3 medium carrots, chopped (1 1/3 cups)
  • 2 cans (14.5 oz each) diced tomatoes with garlic, undrained
  • 3 cups reduced-sodium beef broth (from 32-oz carton)
  • 1 cup water
  • 1 cup uncooked pearl barley
  • 1 teaspoon Italian seasoning

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