Beef and Barley Stew

Ingredients

2 lb beef chuck roast, boneless, cut into 1/2 inch chunks
14 ½ oz diced tomatoes , with juices
4 cups beef broth, regular strength
½ cup barley, dry, small “pearl” size
1 cup corn kernels, frozen, sweet
1 whole onion, sliced
5 stalks celery, sliced
5 whole carrots, sliced
1 tsp garlic powder
1 tsp kosher salt, plus more to taste
½ tsp freshly ground black pepper, plus more to taste
½ tsp dried basil
½ tsp dried oregano
1 whole russet potato, peeled and cubed

Directions

In a large slow cooker, add all ingredients except for the cubed potatoes – you can soak potatoes in a bowl of cool water to prevent them from turning brown in the meantime. Stir to make sure all ingredients are submerged in the liquid and seasonings.

Cover and cook on low for 11-12 hours OR on high for 8-9 hours. During the last 3 hours of cooking, add the cubed potatoes. This prevents them from overcooking and becoming starchy and mushy.

Add more kosher salt and black pepper to taste, if desired. Serve warm.