A nice warm filling frugal meal for a cold winters night. Mmmmm… This is one recipe I love because its a throw-together-in-the-crockpot in the morning type meal..one I don’t have to think about. Plus it turns out perfectly every time. Enjoy!
This recipe also works well for a quick freezer meal. Typically I add all the cold ingredients (except carrots and water – these need to be added day of) into a ziploc freezer bag. Freeze. Then night before I take this bag to thaw in fridge. In the morning I add it to the crockpot with carrots and water. Saves me a lot of measuring time.
Slow Cooker Beef Barley Stew
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Servings: 12
Calories: 124kcal
Slow Cooker Beef Barley Stew is a quick freezer meal!
Print RecipeIngredients
- 1 lb Beef Stew Meat *diced small*
- 1 1/4 cups sliced or chopped carrot
- 1 1/4 cups chopped onion
- 3/4 cup chopped celery
- 5 cups Water
- 1 tsp parsley flakes
- 1/4 tsp pepper
- 1 tsp granulated sugar
- 2 tbsp Beef Bouillon powder
- 1/2 cup pearl barley
- 15 oz can tomato sauce
Instructions
- Place all ingredients in a 5 quart slow cooker or Crock-pot.
- Stir it up.
- Cover and cook on low for 8-10 hours on low or 4-5 hours on High.
Nutrition
Serving: 1Plate | Calories: 124kcal | Carbohydrates: 11g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 437mg | Potassium: 311mg | Fiber: 2g | Sugar: 3g | Vitamin A: 48.2% | Vitamin C: 5.7% | Calcium: 2.3% | Iron: 8.6%
Mary C Rehder says
September 28, 2018 at 6:10 pmSo delicious tender. Defenerly a meal that you’re belly will be saying more and get in my belly.
Karrie says
September 28, 2018 at 6:28 pmThanks Mary, so happy you liked it!!
Katie McGrath says
November 1, 2016 at 8:32 amI have a smaller slow cooker 2.5-3 ( for 1-3 persons ) Any suggestion for the recipe alterations. Find most slow cooker recipes are for the big crock-pots ?
Karrie says
November 1, 2016 at 2:22 pmI would mix all the ingredients well, then split this meal in half. Freeze one half and use the slow cooker for the other half. Same time to cook.
Valerie says
June 24, 2016 at 9:55 pmHello from NC. I read all the comment’s and had a thought… a few people commented that the stew was a little watery for them. Have you thought about flouring the raw beef when preparing the stew as a freezer meal? Wouldn’t that in theory help to thicken the stew once dumped in to crock pot to cook? Just an idea, it’s all new to me 🙂 Thanks, Valerie
Jenny says
February 26, 2017 at 6:47 pmThat is a good idea or just reduce the amount of water added. You can always add more if needed.
Chris McFadgen says
November 23, 2015 at 10:22 amwant to freeze, uncooked…do I have to defrost ingredients before putting them in crockpot?
thanks
nancy says
October 29, 2015 at 10:41 pmHi there
Looks great. Quick question. Do I put All UNCOOKED ingredients in a freezer bag, freeze and take out when ready, add carrots the cook in slow cooker or must I pre-cook the meals first. Thanks
Happy.MoneySaver says
October 30, 2015 at 10:45 amYes all uncooked ingredients go in the bag and freeze!
Tammygf1 says
August 11, 2015 at 7:17 pmhello All I am just getting started on making Freezer meals for a couple of reasons but mainly to help my husband and daughter out while my youngest Daughter has Back Surgery as she will be in the hospital for a week and I do not leave her side any while she is there. so I have a couple of Quick Questions.
1:) I noticed many saying this stew seems thin and that I can use Corn startch thicken it up but When Exactly would I add that? do I add to the bag or is that done towards the end of Cooking?
2:) Has anyone made this using Frozen carrots from the store and if so how did it turn out?
3:) can I add Potatoes to this and them freeze ok? I read someplace where Potatoes don’t freeze well.
thank you for taking the time to read this and help this newbie to freezer cooking out.
Karrie says
August 11, 2015 at 9:47 pm1.) Not sure, I don’t find it to thin…
2.) Yes, you can use frozen carrots, they will be fine.
3.) You would have to blanch the potatoes first or they will be brown and mushy.
Good luck!
Michele says
October 13, 2017 at 4:58 pmI added a bit of cornstarch at the end of the cooking time for a few minutes, stirring it so that it didn’t stick to the bottom. It worked out perfectly. I also added a few pepperoncinis to the stew as it cooked to give it a bit of a tang and it was great. You could any type of chili peppers if you want it a bit spicier.
Kate Y says
January 13, 2015 at 5:37 pmI absolutely loved this recipe! I always use baby carrots in soups and never had any issues with softening after freezing. I added one chopped potato to the recipe. It’s so easy and tasty!
Dawn says
January 12, 2015 at 6:45 pmwondering why you don’t add the carrots to the freezer bag? Don’t they freeze well?
Happy.MoneySaver says
January 13, 2015 at 12:06 pmI have to do the carrots the day of because they never get super soft if I just freeze them raw – even after cooking in a slow cooker all day! 🙂