Prepare this easy recipe for Crock-Pot Barley Beef Stew as a freezer meal or just make it and enjoy. Full of hearty beef, veggies and barley you’ll love it!
Crock-Pot Beef Barley Stew
This recipe for Crock-Pot Beef Barley Stew is included in our 10 Easy Crock-Pot Freezer Meals Meal Plan that you can purchase in our store for just $1.99. The meal plan includes 10 great freezer meals that you can prepare ahead of time and have ready to go in your freezer. You will also get a printable grocery shopping list for all the ingredients needed to make all 10 meals as well as printable labels that you can stick on your freezer bags.
This was the last meal I made in the freezer plan. And I have to tell you this recipe was GOOD.
I personally have never used barley in the slow cooker, but I really wanted to try it out.
I was a little worried that the barley would get mushy and my kids wouldn’t eat it. But nope, the barley cooked up perfectly and added just the right chew texture to the stew.
The flavor was perfect too…not too strong, nor too dull.
My oldest daughters favorite part was the cooked carrots, in fact she loved them so much that I wish I had added more carrots to the recipe. Perhaps next time I make this I will.
You can add other veggies to this recipe too…celery, potatoes, turnips…all of those sound yummy to me.
I hope you enjoy this recipe as much as our family did!
More Delicious Slow Cooker Beef Stew Recipes:
| Rating |
Rate this recipe!
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| Servings | 6People |
| Prep Time | 5Minutes |
| Cook Time | 8 - 10Hours On LOW |
- 1.5 - 2 pounds Beef Stew Meat
- 29 ounces Beef Broth
- 2 cups Water
- 2 cups Carrots peeled and cut into 1/2 inch thick slices
- 2 cups Potatoes peeled & diced
- 14.5 ounces Canned Diced Tomatoes with liquid
- 1 cup Celery diced or sliced
- 1 packet Onion Soup Mix or homemade
- 1 cup Uncooked Barley
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Ingredients
Servings: People
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- 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 press 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.
Hi Sarah, thanks for all the great ideas! Have you ever used Reynolds slow-cooker liners? There around $2.00 at Walmart for 4 liners. Absolutely no cleanup! Just throw the bag away after the meal 🙂
They had an awesome coupon that came out maybe 18 months ago..and I purchased about 50 boxes of them lol…I still use one nearly each time!
*They’re
I made this soup according to the recipe, but it came out more like a risotto (thick and creamy) than the soup pictured above. It was really good, but I think next time I will cut the amount of barley in half and see if I get a true soup. Overall, I would call this a success since my kids gobbled it up without one word of complaint or a wrinkle of their noses.