Beef and Barley Soup Recipe!

1 lg onion, halved and sliced thinly
2-3 large potatoes, cut into 1/2 inch chunks-I leave the skin on
2 medium carrots, peeled and sliced
1 small parsnip, peeled and sliced
1 cup  fresh green beans, cut into bite size pieces
1lb beef stew meat chunks
1/2 cup of barley, rinsed and drained
1 bay leaf
1/2 teaspoon dried thyme
1 clove garlic, crushed
4 cups beef stock
2 tablespoons light brown sugar
3/4 teaspoon salt
1 tablespoon Worcestershire sauce
pepper to taste
3 Tablespoons AP flour
2 Teaspoons Tomato paste

Combine everything exept for the flour and tomato paste in a large 5-6 qt slow cooker.

Cover and cook on low for 8-9 hours or on high for 4-5, until beef is tender and potatoes are fork tender.

Stir the stew once or twice if possible.

About 20 minutes prior to serving, mix flour and tomato paste and stir into soup...allow it to cook the remaining 20 minutes or until boiling and thickened.