This recipe is included in our Crock-Pot 10 Easy Freezer Meals. If you are coming to this page first and are interested in doing freezer meals, start here. This recipe does NOT have to be frozen first, if you are wanting to do this recipe by itself, then stay on this page and we will go from here.
This was the last meal I made. I have never used barley in the crock, and wanted to try it out and this recipe was perfect. The flavor was not too strong nor too dull. My oldest favorite part was the cooked carrots and wished I had doubled the carrot amount. This would be an easy recipe to add potatoes or other veggies to it as well. May try the chopped potatoes to it, next time.
Crock-Pot Beef Barley Stew
1.5-2 pounds cubed beef
2 overflowing cups of baby carrots
1 envelope of Lipton onion soup mix
1 (29 oz.) can of beef broth
1 (14.5 oz.) diced tomatoes, with liquid
2 cups water
1 cup uncooked barley
- Place all ingredients in a 6 quart slow cooker.
- Cook on low for 8 to 10 hours.
- Serve with a nice crusty bread and a side salad and enjoy!
Freezer Directions: Place all ingredients except barley into a gallon sized freezer bag and mix it up a little bit. Lay flat and burp out excess air. Label freezer bag and freeze for up to 6 months. To cook freezer meal thaw freezer bag in refrigerator overnight or in a sink of cool water until it is thawed enough to remove from bag (contents can still be partially frozen). Dump bag contents into slow cooker, add barley and cook 8 – 10 hours on low.