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Melissa Hart

Freezer-Bag Beef Barley Stew

Print Recipe
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 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 up to 3 months.
  3. Thaw completely in refrigerator. Empty into a 6-quart slow cooker; add cold broth, stirring once to loosen tomato paste.
  4. Cover; cook on low 8 to 8 1/2 hours until beef and barley are tender.
  5. At dinner, stir well; taste for salt. Let stand uncovered 5 minutes before serving.