6 servings (serving size: 1 2/3 cups)

"If you like spicy food, increase the crushed red pepper. If you don't like things hot, just cut back. This is a great dish to come home to on a work night." --Amy Burroughs, Milwaukie, OR

How to Make It

Step 1

Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle beef evenly on all sides with freshly ground black pepper and salt. Add beef and onion to pan; sauté 5 minutes, turning to brown beef on all sides. Remove beef mixture from pan; place in an electric slow cooker.

Step 2

Add carrot and mushrooms to pan; sauté 5 minutes. Add bell pepper and garlic; sauté 2 minutes. Add carrot mixture, broth, barley, basil, crushed red pepper, tomatoes, and thyme sprig to slow cooker; stir well to combine. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 6 hours. Discard thyme.

Ratings & Reviews

Dezzerts's Review

November 02, 2009
I'm not much of a slow cooker fan. Instead I used a 7 qt. cast iron pot with lid. I followed the saute steps, placing the beef and onion in a bowl once cooked. When the tomatoes and thyme were added, I added the beef and onions. This could be done on the stove top on low heat. Instead, I baked it covered in the oven for 2 hours at 350 degrees F.

fittaraw's Review

October 18, 2009
This recipe was fine- nice and hearty for a cold night. I doubled the red pepper to make it spicier.