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 of Cubed Beef
2 Overflowing Cups of Baby Carrots
1 Envelope of Lipton Onion Soup
29 Ounce Can of Beef Broth
14.5 oz Diced Tomatoes with Liquid
2 Cups of Water
1 Cup of uncooked Barley
- Separate the Cubed Beef into small chunks.
- Place all in your crock and cook on low for 8 to 10 hours.
- Don’t forget to add the 1 cup of Barley you have sitting in your pantry.
Do not freeze the barley, don’t add it until your ready to throw everything in the crock.
All other ingredients can be placed in the gallon freezer bag, mixed around a bit, and then zipped up, squeezing out as much air as possible.
I added the water and broth last so I didn’t risk it spilling everywhere.
Lay flat when freezing.
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