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Freezer-Bag Beef Barley Stew
Melissa Hart

Freezer-Bag Beef Barley Stew

Beef stew cubes, carrots, mushrooms and pearled barley cook from a thawed freezer bag into a thick, complete stew. Tomato paste is whisked into broth before freezing so it disperses without a skillet. Keep the barley measured; an extra handful can absorb every spoonful of broth.
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Prep Time 20 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 pounds beef chuck stew meat cut into 1-inch pieces
  • 4 carrots cut into 1-inch pieces
  • 12 ounces cremini mushrooms quartered
  • 1 medium onion diced
  • 3/4 cup pearled barley
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups low-sodium beef broth added after thawing

Method
 

  1. Label a gallon freezer bag with the name, date, cook time and note to add 4 cups broth after thawing. Add beef, carrots, mushrooms, onion, barley, tomato paste, Worcestershire, thyme, salt and pepper.
  2. Press out air, seal, lay flat and freeze for up to 3 months.
  3. Thaw completely in the refrigerator. Empty into a 6-quart slow cooker and pour in the cold broth, stirring once to loosen the tomato paste.
  4. Cover and cook on low for 8 to 8 1/2 hours, until the beef and barley are tender.
  5. At dinner, stir well, taste for salt and let the stew stand uncovered for 5 minutes before serving.