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FREEZER CROCKPOT BEEF & BARLEY STEW Recipe

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This recipe for FREEZER CROCKPOT BEEF & BARLEY STEW is from EPIC YOUTH POSSE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 LB BEEF CHUCK ROAST, FAT-TRIMMED & CUT INTO BITE-SIZED PIECES
3 CARROTS, PEELED & CHOPPED
2 CELERY RIBS, CHOPPED
1 SMALL YELLOW ONION, CHOPPED
2 TSP DRIED GROUND THYME
1 TSP DRIED ROSEMARY
1 BAY LEAF
½ TSP SALT
¼ TSP PEPPER
½ C PEARLED BARLEY (NOT QUICK-COOKING)
7 C BEEF BROTH
1 GALLON-SIZED PLASTIC FREEZER BAG
Directions:
Directions:
1. Label your freezer bag with the name of the recipe, cooking instructions & "use-by" date.
2. Combine all ingredients (except beef broth) in a gallon-sized plastic freezer bag, adding the beef to the bag last so it is the first ingredient poured in the crockpot.
3. Remove as much air as possible, seal & freeze for up to three months.
4. When ready to eat, thaw overnight in the refrigerator or in a bowl of cold water.
5. Add to crockpot with beef broth & cook on low setting for 8 hours or until carrots are soft.
6. Remove the bay leaf and enjoy!

Serve with crusty bread.

 

 

 

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