Beef, Barley & Vegetable Stew

Tara Wright Beef, Freezer Meals, Main Dishes, One Dish Meals, Recipe, Soups & Stews, Uncategorized 0 Comments

This is a delicious, hearty beef stew that has long been one of our favorites. You’ll need a 6 qt or larger crock­-pot and a skillet or dutch oven to caramelize the onions. The first step involves cooking the roast. I generally use a chuck roast or arm roast for this meal.

Beef, Barley & Vegetable Stew
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Servings Prep Time
24 People 1 Hour
Cook Time
9 Hour
Servings Prep Time
24 People 1 Hour
Cook Time
9 Hour
Beef, Barley & Vegetable Stew
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
24 People 1 Hour
Cook Time
9 Hour
Servings Prep Time
24 People 1 Hour
Cook Time
9 Hour
Ingredients
For the Roast
  • 2 lbs Beef Chuck Roast
  • 1 Onion (cut into quarters)
  • 3 Bay Leaf
  • 4 cloves garlic
  • 2 stalks Celery (cut into 6 inch pieces)
  • 2 Carrot (cut into 6 inch pieces)
For the Stew
  • 4 large Potato (peeled, cut into one inch chunks and baked)
  • 1 Onion (chopped and caramelized)
  • 2 stalks Celery (chopped fine)
  • 16 oz Frozen Mixed Vegetables (peas, corn, carrots)
  • 4 cups Barley (precooked unless using the hulled varieties­­)
  • 1 oz Port (optional but brings out the flavor­­may substitute red wine)
  • 1 oz Dry Red Wine
  • 2 tbsp Beef Bullion (I use Better than Bullion Organic Beef)
  • 1 tbsp Mushroom Bullion (I use Better than Bullion Organic Mushroom)
  • 1 tsp Dried Mustard
  • 1/2 tsp Ground Celery Seed
Servings: People
Units:
Instructions
Cooking the Roast
  1. Place the roast, onion, bay leaves, garlic cloves, celery and carrots in your crock-­pot. Add enough water to cover.
  2. Set on low and cook overnight or until roast pulls apart easily with fork (6 - ­8 hours)
Preparing the Stew
  1. Remove the roast from the crock­-pot and allow to rest on a cutting board.
  2. Remove the cooked vegetables from the broth and puree in a blender (Vitamix). Then add the bullion, dried mustard and celery seed and blend lightly until combined. Add the broth mixture back into your crock­-pot.
  3. Shred beef into small pieces and add back into crock­-pot
  4. Dice and caramelize your onion and add into crock-pot
  5. Add in your mixed vegetables, celery, carrots, potatoes and pre-­cooked grains.
  6. Finally, add the red wine and port. Mix to combine.
  7. Simmer on low for approximately 1 hour.
Recipe Notes

For Barley (may also substitute Kamut  or Wheatberries)

Alternately you may cook potatoes along with the beef roast. I recommend adding the potatoes cut into quarters about half way through cooking. This is best achieved if you start the roast early in the morning and have the meal ready for dinner!

This is one of our favorite freezer meals. The flavors really pop in this stew the following day or after being frozen.

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Nutrition Facts
Beef, Barley & Vegetable Stew
Amount Per Serving
Calories 292 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.1g
Cholesterol 29mg 10%
Sodium 373mg 16%
Potassium 345mg 10%
Total Carbohydrates 39g 13%
Dietary Fiber 8g 32%
Sugars 2g
Protein 13g 26%
Vitamin A 23%
Vitamin C 12%
Calcium 3%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

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