Ingredients
1/4 cup all-purpose flour3 tablespoons cornstarch1-1/2 teaspoons salt, divided1-1/2 teaspoons pepper, divided1-1/2 pounds beef stew meat3 tablespoons olive oil1 large sweet onion, finely chopped2 cartons (32 ounces each) beef broth1 can (15 ounces) pumpkin1 cup medium pearl barley1 teaspoon dried thyme1/4 teaspoon garlic powder1/4 teaspoon crushed red pepper flakesOptional: Additional red pepper flakes and minced fresh parsley
Preparation
In a shallow dish, mix flour, cornstarch, 1 teaspoon salt and 1 teaspoon pepper. Add beef, a few pieces at a time, and toss to coat. In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker; leave drippings in the pan. In the same skillet, cook and stir onion in pan drippings until tender, 6-8 minutes; add to slow cooker. Stir in broth, pumpkin, barley, thyme, garlic powder, red pepper flakes, and remaining salt and pepper. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with additional red pepper flakes and parsley.
