Beef and Barley Stew

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Beef and Barley Stew

Prep Time5 mins
Cook Time1 hr
Course: Main Course
Diet: Low Calorie, Dairy Free
Main Protein: Beef
Cooking Method: Slow Cooker, Stovetop
Servings: 6
Calories: 296kcal

Ingredients

  • 1 1/2 lb. round steak cubed
  • 4 carrots peeled and sliced
  • 1 onion chopped
  • 1 green bell pepper diced
  • 2 cloves garlic minced
  • 1/2 lb. mushrooms quartered
  • 3/4 cup pearl barley
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. thyme
  • ½ tsp. basil
  • 1 bay leaf
  • 4 cups beef broth
  • 1 large (gallon) freezer bag or reusable silicone bag

Instructions

Assembly Instructions:

  • Place all the ingredients in a large resealable freezer bag.
  • Remove excess air from the bag, seal and freeze.

Slow Cooker Instructions:

  • Thaw.
  • Pour the ingredients into a slow cooker and cook on low for 5 to 7 hours.

Stovetop Cooking Instructions:

  • Thaw.
  • To cook on the stovetop, pour the ingredients into a large stockpot or Dutch oven and cook over medium heat for one hour. If the soup begins to boil, reduce the heat to low to simmer until the cook time is up.

Nutrition

Calories: 296kcal | Carbohydrates: 28g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 71mg | Sodium: 887mg | Potassium: 875mg | Fiber: 6g | Sugar: 4g | Vitamin A: 6883IU | Vitamin C: 21mg | Calcium: 64mg | Iron: 4mg