Instructions: Heat oil in skillet over medium heat. Sear stew meat until all sides are brown. Add garlic, salt, pepper and 1 cup water, stirring to loosen any meat bits. Pour into electric slow cooker.

Add remaining water, beef broth, celery, mushrooms, carrots, barley, parsley, thyme and tomatoes. Let cook on low for 6 to 8 hours, until vegetables and barley are cooked. If you like your vegetables on the crispy side, cook closer to 6 hours.

Serves 8.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.