Stew

1. 1

   In my slow cooker I add my leftover beef roast, cut up in small bit amounts.

2. 2

   I add: 2 fresh rutabagas 1 lg. onion 2 tsp. Worcestershire sauce 1/4 tsp. chili powder 2 bay leaves 2 tbsp. beef flavor soup base 1/2 medium-sized cabbage, shredded Salt, pepper and seasoned salt, to taste 3 handfuls of barley Add water to cover vegetables.

3. 3

   I turn my slow cooker to high to get it hot and then I turn it down to simmer.

4. 4

   I cook the stew for 10 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.