Beef Barley Stew

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1-1/2 pounds beef stew meat, cut into 1-inch pieces
1 medium onion, chopped
2 tablespoons vegetable oil
1 quart water
1 can (15 ounces) tomato sauce
5 medium carrots, cut into 1/2-inch pieces
1 celery rib, thinly sliced
2 teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon pepper
2 cups fresh or frozen green beans
2 cups fresh or frozen corn
3/4 cup medium pearl barley

In a skillet, brown beef and onion in oil; drain. Transfer to a 5-qt. slow cooker. Add water, tomato sauce, carrot, celery, salt, oregano, paprika and pepper. Cover and cook on low for 4-5 hours. 

Add beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender. Yield: 6-8 servings. 

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