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Crockpot Beef Barley Stew (Freezer Meal) Recipe

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This recipe for Crockpot Beef Barley Stew (Freezer Meal) is from The Elsbernd Family 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 grass-fed, fat-trimmed, and cut into bite-sized pieces
3 carrots, peeled and chopped
2 celery ribs, chopped
½ onion, chopped
2 tsp. dried thyme
1 tsp. dried rosemary
1 bay leaf
½ tsp. salt
¼ tsp. black pepper
½ c. pearled barley
7 c. beef broth (not needed until day of cooking)
1 gallon-sized plastic freezer bag (I find Hefty freezer bags work great)

Directions:
Directions:
Label your freezer bag with the name of the recipe, cooking instructions, and "use-by" date. Combine all ingredients (except beef broth) in a gallon-sized plastic freezer bag, adding the beef to the bag last so it's the first ingredient poured into the crockpot. Remove as much air as possible, seal, and freeze for up to three months.

When ready to eat, thaw overnight in the refrigerator or in a bowl of cold water. Add to crockpot with beef broth and cook on "low" setting for 8 hours or until carrots are soft. Remove the bay leaf and enjoy!

 

 

 

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