Freezer Crockpot Beef Stew Recipe | Yummly
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Freezer Crockpot Beef Stew

LIVE SIMPLY(1)
Flakeeshaneeta: "Quite good. I do not use pearled barley (equivale…" Read More
11Ingredients
40Minutes
700Calories
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Freezer Crockpot Beef Stew

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Ingredients

US|METRIC
4 SERVINGS
  • 2 lb. beef chuck roast (grass-fed, fat-trimmed and cut into bite-sized pieces)
  • 3 carrots (peeled and chopped)
  • 2 celery ribs (chopped)
  • 1/2 onion (chopped)
  • 2 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 1 bay leaf
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup pearled barley (where to buy)
  • 7 cups beef broth (homemade *not needed until day-of cooking)
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    NutritionView More

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    700Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories700Calories from Fat370
    % DAILY VALUE
    Total Fat41g63%
    Saturated Fat16g80%
    Trans Fat
    Cholesterol150mg50%
    Sodium1850mg77%
    Potassium1150mg33%
    Protein51g100%
    Calories from Fat370
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber6g24%
    Sugars3g6%
    Vitamin A150%
    Vitamin C8%
    Calcium10%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Reviewer Profile Image
    Flakeeshaneeta 2 years ago
    Quite good. I do not use pearled barley (equivalent of using refined flour to be “healthy!”) but used whole barley. Can be hard to obtain at mainstream stores but easily located at our lovely local Asian Market. I increased the amount of barley by 1/3 cup because I ended up using 8 cups of broth and I had seen a review on the cook’s site which said it was watery using only 7 cups. Well, it is not watery; made a stew, definitely not a soup. Yum. Keep in mind also that whole barley soaks up liquid like a champ - and then keeps soaking it up in the days to come; so soup that starts out a little runny will turn into delightfully chewy stew. For my broth, I used 4 cups beef stock and 4 cups chicken stock, and the subtle chicken backing to this was remarkably good. I did this as a freezer meal, so I can confirm that freezing works well. I usually get sick of my soups and stews about two days in, but I find myself babying this batch along because I don’t want to run out.

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