Cut meat into 1-inch cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. Meanwhile, in a 3 1/2, 4, 5, or 6 quart crockery cooker combine carrots, celery, onion, green pepper, and parsley. Add broth, undrained tomatoes, spaghetti sauce, barley, basil, salt and pepper. Stir in browned meat.

Cover; cook on low heat setting for 10-12 hours or on high heat setting for 4 1/2-5 hours. Skim off fat. Serves 6-8.

For 1 quart crockery cooker: Use 1/3 pound beef stew meat; 1 Tbsp cooking oil; 1/3 c sliced carrot or celery; half of a small onion, thinly sliced; 2 Tbsp coarsely chopped green pepper; 1 Tbsp snipped parsley; 1 c beef broth; one 7 1/2 oz can tomatoes, cut up; 1/4 c spaghetti sauce; 3 Tbsp pearl barley; 1/2 tsp dried basil, crushed; 1/4 tsp salt; and dash pepper. Prepare as above. Cook for 9-10 hours. Makes 2 servings.

from Better Homes and Gardens New Crockery Cooker Cook Book