Slow-Cooker Beef Stew

1 ½ pounds red potatoes, cubed
6 medium carrots, cut into 1 inch slices
1 tablespoon onion powder
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1 ½ pounds beef stew meat, cut into 1 inch cubes
3 tablespoons oil
1 can (14 ½ ounces) diced tomatoes, undrained
1 cup chicken broth
1 teaspoon ground mustard
½ teaspoon salt
½ teaspoon pepper
½ teaspoon dried thyme
Layer the potatoes, carrots and celery in a slow cooker. Sprinkle with onion powder. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil. Place over vegetables.
In a large bowl, combine the tomatoes, broth, mustard, salt, pepper and thyme. Pour over beef. Cover and cook on high 1 ½ hours. Reduce heat to low; cook 7-8 hours longer or until the meat and vegetables are tender.

Barley Burger Stew

1 pound ground turkey
2 teaspoons onion powder
½ cup chopped celery
4 ½ cups tomato juice
1 cup water
½ cup pearl barley
2 – 3 teaspoons chili powder
1 teaspoon salt
½ teaspoon pepper
In a saucepan over medium heat, cook turkey, onion powder, and celery until meat is no longer pink; drain. Stir in tomato juice, water, barley, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender.

Italian Chicken Stew

1 pound boneless skinless chicken breasts, cubed
4 medium potatoes, peeled and cut into ¼ inch cubes
1 medium sweet red pepper, chopped
2 garlic cloves, minced
1-2 tablespoons oil
1 jar (26 ounces) meatless spaghetti sauce
1 ¾ cups frozen cut green beans
1 teaspoon dried basil
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes
¼ teaspoon pepper
In a large skillet, cook the chicken, potatoes, red pepper and garlic in oil until chicken is no longer pink and vegetables are tender. Stir in the remaining ingredients; cook and stir until heated through.

Southwestern Stew

1 pound ground turkey
1 teaspoon onion powder
1 cup water, divided
1 can (28 ounces) diced tomatoes, undrained
1 cup salsa
1 can (15.5 ounces) corn, drained
3-4 large red potatoes, cubed
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon pepper
2 tablespoons all-purpose flour
In a large kettle, brown turkey with onion powder; drain. Add ¾ cup water and next seven ingredients. Bring to a boil; reduce heat. Cover and simmer for 1 ½ hours. Combine flour and remaining water; stir into stew. Cook and stir until boiling and slightly thickened.

Chicken and Barley Stew

1 pound boneless skinless chicken breasts, cut into bite-sized pieces
3 tablespoons oil
2 quarts chicken broth
1 cup uncooked rice
½ cup medium pearl barley
1 medium onion, chopped
2 bay leaves
1 teaspoon dried basil
1 teaspoon salt
¼ teaspoon pepper
8 medium carrots, cut into 1 inch pieces
2 ½ cups frozen cut green beans
2 celery ribs, cut into 1 inch pieces
In an 6 quart kettle or Dutch oven, brown chicken in oil. Remove chicken and set aside. Drain. In the same kettle, combine the broth, rice, barley, onion, bay leaves, basil, salt and pepper; bring to a boil. Reduce heat. Return chicken to pan; cover and simmer for 45 minutes. Stir in the carrots, beans and celery. Cook over medium heat for 30 minutes or until the carrots and grains are tender. Remove bay leaves before serving.