Source: Better Homes and Gardens

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Credit: Karla Conrad

Recipe Summary

prep:
30 mins
cook:
1 hr 20 mins
slow-cook:
1 hr 20 mins
total:
3 hrs 10 mins
Servings:
4
Yield:
8 cups of stew
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from meat. Cut meat into 1-inch cubes. In a 3 ½- to 4-quart slow cooker combine meat, broth, tomatoes, onion, barley, plums, wine, ancho chile pepper, garlic, pasilla chile pepper, salt, ginger, cinnamon, and cloves.

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  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

  • Serve in bowls. Top servings with tomato, parsley, and tortilla strips. Serve with lime wedges.

Nutrition Facts

472 calories; fat 11g; cholesterol 109mg; saturated fat 4g; carbohydrates 50g; mono fat 4g; poly fat 2g; insoluble fiber 8g; sugars 14g; protein 43g; vitamin a 1603.5IU; vitamin c 30.1mg; thiamin 0.4mg; riboflavin 0.7mg; niacin equivalents 12.8mg; vitamin b6 1mg; folate 28.2mcg; vitamin b12 5.4mcg; sodium 1141mg; potassium 1175mg; calcium 101mg; iron 5.9mg.
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