1 1/2 lb. beef stew meat
1 tbsp. cooking oil
1 c. thinly sliced carrots
1 med. onion, sliced thinly
1 c. sliced celery
1/2 c. coarsely chopped green pepper
1/4 c. snipped parsley
4 c. beef broth
1 (16 oz.) can tomatoes, cut up
1 c. spaghetti sauce
2/3 c. pearl barley
1 1/2 tsp. dried basil, crushed
1 tsp. salt
1/4 tsp. pepper

Cut meat into 1-inch cubes. In large skillet, brown meat half at a time in hot oil. Drain well. Meanwhile, in crock pot combine carrots, celery, onions, green pepper and parsley. Add broth, undrained tomatoes, spaghetti sauce, barley, basil, salt and pepper. Stir in browned meat. Cook on low setting 10-12 hours or on high 4 1/2-5 hours. Skim off fat. Serve 6-8.