1 pound beef stew meat, cut into 1/4- to 1/2-inch pieces
1 teaspoon garlic salt
2 to 3 medium (1 cup) carrots, chopped
2 cups water
2 (10 1/2-ounce) cans French onion soup*
1/2 cup medium barley
1 (14.5-ounce) can diced tomatoes
1 cup frozen corn
1 cup frozen green beans
Salt, if desired
Pepper, if desired
Melt butter in 12-inch skillet over medium-high heat until sizzling; add beef and garlic salt. Cook, stirring occasionally, until beef is browned. Place beef and juices in slow cooker. Stir in all remaining ingredients.
Cover; cook on Low heat setting 5-6 hours or High heat setting 4-5 hours, or until meat is very tender. Season with salt and pepper, if desired.
*Substitute 2 (10 1/2-ounce) cans beef broth and 1/2 cup finely chopped onion.
- If stew meat is larger than 1/4- to 1/2-inch pieces, it will take longer to become tender.
- To make ahead, brown beef as instructed; place into slow cooker insert or large bowl. Stir in all remaining ingredients. Cover; refrigerate overnight. To cook, allow insert and ingredients to come to room temperature. Cook as directed above.