Beef Barley Stew:

Beef Barley Stew:

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb Beef Stew Meat, *diced small*

  • cups sliced or chopped carrot

  • cups chopped onion (I just toss in a handful of Dried Onion Flakes from LDS Cannery)

  • ¾

    cup chopped celery

  • 5

    Cups Water

  • 1

    tsp parsley flakes

  • ¼

    tsp pepper

  • 1

    tsp granulated sugar

  • 2

    TBSP Beef Bouillon powder

  • ½

    cup pearl barley

  • 15 oz can tomato sauce


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


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