Beef, Bean And Barley Stew - cooking recipe

Ingredients

4 medium-size potatoes (about 1 lb.), peeled and quartered
2 cloves garlic, minced
1 large onion, coarsely chopped
1 1/2 lb. cubes of beef chuck stew meat
1/3 c. barley (not quick cooking)
2 cans white cannellini beans, drained and rinsed
1 (14.5 oz.) can beef broth
1/2 c. water
1/4 c. ketchup
2 Tbsp. sweet Hungarian paprika or regular paprika
1 tsp. salt
1/4 tsp. black pepper

Preparation

Place the quartered potatoes in an even layer in the bottom of a 5 to 5 1/2-quart slow-cooker pot. On top of the potatoes, first evenly layer the garlic, then the chopped onion, beef cubes, barley and cannellini beans. Stir together the beef broth, water, ketchup, paprika, salt and black pepper in a small bowl until the mixture is well blended and smooth. Pour ketchup mixture over the beef mixture in the pot. Cover the slow-cooker pot. Cook on high for 6 hours or on low for 9 to 10 hours until the meat, potatoes and barley are tender and the stew liquid is nicely thickened.