1 1/2 lb. beef stew meat, cubed
1 medium onion, chopped
2 tbsp. vegetable oil
1 qt. water
1 (15 oz.) can tomato sauce
5 medium carrots, cut in 1-inch pieces
1 stalk celery, chopped
2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. paprika
1/4 tsp. pepper
2 c. frozen green beans
2 c. frozen corn
3/4 c. pearl barley

In a skillet, brown beef and onion in oil. Drain. Transfer to a 5-quart slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper. Cover and cook on low for 4 to 5 hours. Add beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender.

Yield: 6 to 8 servings.