Beef Barley Stew:

By á-5100

Ingredients

• 1 lb Beef Stew Meat, *diced small*
• 1 1/4 cups sliced or chopped carrot
• 1 1/4 cups chopped onion (I just toss in a handful of Dried Onion Flakes from LDS Cannery)
• 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

Preparation

Step 1

Place all ingredients in a 5 quart slow cooker or Crockpot. Stir it up. Cover and cook on low for 8-10 hours on low or 4-5 hours on High.

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