Categories: Soups/stews, Beef 
      Yield: 6 servings 
  
  1 1/2 lb Beef stew meat                      4 c  Beef broth 
      1 tb Oil                                 1 cn Tomatoes; canned, cut up(16 
      1 c  Carrots; sliced thin                1 c  Spagetti sauce 
      1 c  Celery; sliced                    2/3 c  Pearl barley 
      1 md Onion; sliced thin              1 1/2 ts Basil; dry & crushed 
    1/2 c  Green pepper; coarsely chopd        1 ts Slat 
    1/4 c  Parsley; snipped                  1/4 ts Pepper 
  
  Cut meat into 1" cubes.  In a large skillet brown meat, half at a time, in 
  hot oil.  Drain well.  Meanwhile in crockpot combine carrots, celery, 
  onion, green pepper, and parsley.  Add broth, undrained tomatoes, spagetti 
  sauce, barley, basil, salt, and pepper.  Stir in browned meat. 
   
  Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 
  4 1/2-5 hours.  Skim off fat. 
   
  Source: Better Homes & Gardens New Crockery Cookbook 
   
       Terrie Peterson