Ingredients
1 teaspoon seasoned salt1 teaspoon onion powder1 teaspoon garlic powder1-1/2 pounds beef stew meat, cut into 1-inch cubes2 tablespoons canola oil3 cups water3 medium potatoes, peeled and diced1 cup sliced fresh carrots1 cup chopped celery1/2 cup chopped onion1 teaspoon beef bouillon granules1 can (15-1/4 ounces) whole kernel corn, drained1 can (14-1/2 ounces) diced tomatoes, undrained1 can (8-1/2 ounces) peas, drained1 cup tomato juice3/4 cup medium pearl barley1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain.
Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender.
Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.
