beef and barley stew

Name: beef and barley stew
Ingredients: 2 pounds (900 grams) boneless round roast or chuck roast, cut into 3/4" (2 cm) cubes; 4 medium-sized yellow-fleshed potatoes, diced into 1/2" (1.25 cm) cubes; 1 large onion, diced; 2 large carrots, peeled and diced; 2 stalks celery, diced; 3 cloves garlic, minced; 6 cups (1.5 L) beef broth; 1 cup (250 ml) pearl barley; 1 cup (250 ml) mushrooms, roughly chopped; 1/2 cup (125 ml) green beans, fresh or frozen; 1/2 cup (125 ml) frozen corn; 3 tablespoons (45 ml) tomato paste; 1 tablespoon (15 ml) dried rosemary; 1 tablespoon (15 ml) dried thyme; 1 bay leaf; Salt to taste; Pepper to taste; 2 teaspoons (10 ml) cornstarch, mixed with 1/4 cup (60 ml) water

beef and barley stew was pinched from <a href="http://slowcooker-beef.cooktopcove.com/2016/09/30/how-to-make-beef-and-barley-stew/" target="_blank">slowcooker-beef.cooktopcove.com.</a>

INGREDIENTS

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2 pounds (900 grams) boneless round roast or chuck roast, cut into 3/4" (2 cm) cubes

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4 medium-sized yellow-fleshed potatoes, diced into 1/2" (1.25 cm) cubes

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1 large onion, diced

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2 large carrots, peeled and diced

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2 stalks celery, diced

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3 cloves garlic, minced

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6 cups (1.5 L) beef broth

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1 cup (250 ml) pearl barley

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1 cup (250 ml) mushrooms, roughly chopped

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1/2 cup (125 ml) green beans, fresh or frozen

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1/2 cup (125 ml) frozen corn

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3 tablespoons (45 ml) tomato paste

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1 tablespoon (15 ml) dried rosemary

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1 tablespoon (15 ml) dried thyme

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1 bay leaf

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Salt to taste

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Pepper to taste

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2 teaspoons (10 ml) cornstarch, mixed with 1/4 cup (60 ml) water

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