Stew in the Slow Cooker

This stew can also be made in the crockpot if you don't have a pressure cooker. 

Stew
2 cans tomatoes or 1 quart home bottled tomatoes (put them in a blender for about 20 seconds)
1 can tomato sauce
3 medium potatoes, peeled and cut fairly large
1 1/2 cups cut and peeled carrots
1/2 onion, chopped
*1/2 - 1 lb. meat of your choice (hamburger, cut pieces of steak, or leftover roast)
3 Tbs. stew seasoning (see recipe below)
3 c. water
Optional: 3/4 c. pearl barley


Prepare the meat: If you are using hamburger, brown first with salt and pepper.  For steak pieces, heat about 1 1/2 tbs. oil in a frying pan and brown the meat.  Sprinkle a little of the stew seasoning to flavor it.  If using leftover roast from Sunday dinner, just cut it into small pieces since it's already cooked.

If you are using pearl barley, boil it in a pan of water on the stovetop while you prepare the meat and vegetables. 

Cook about 4 hours in a crock pot on low. 

Stew Seasoning:
2 cups Flour
4 teaspoons Oregano
2 tablespoons basil
4 1/4 tablespoons salt
4 1/4 tablespoons black pepper
4 1/4 tablespoons Garlic Powder
4 1/4 tablespoons Paprika
1 teaspoon cayenne pepper
2 T Celery Seed
4 1/4 tablespoons Onion Powder
2 tsp. rosemary

Whisk all the ingredients together and put in an airtight container or bag.  Use 2-3 tbs. per pound of meat in your stew.  Personally I use 3 Tbs. for stew for my family.