Slow Cooker Beef and Barley Stew

Somehow barley makes every soup better, and it's the same with this satisfying blend of beef, frozen and fresh vegetables, and simple seasonings.


5 servings


1 pound boneless beef round steak (1/2 inch thick), trimmed of fat, cut into 3/4-inch pieces
2 cups frozen cut green beans
1 cup shredded carrots (1 to 2 medium)
1/2 cup uncooked regular pearl barley
1 (4.5 ounce) jar sliced mushrooms, drained
1 (12 ounce) jar mushroom gravy
2 1/2 cups water
2 teaspoons beef-flavor instant bouillon
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper


In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well. Cover; cook on LOW setting for 10 to 12 hours.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 12 hours

Additional Information

Barley is an ancient grain known for its use in Scotch broth, beer and whiskey. Natural food stores and co-ops stock barley in many forms, including flakes similar to oatmeal. This recipe calls for pearl barley, which is sold at grocery stores. Pearl barley has had the husk and bran removed before being steamed and polished.

For easier prep, use 1 pound of cubed beef stew meat in this recipe.

Nutritional Information

1 Serving (1 1/2 Cups): Calories 290 (Calories from Fat 110), Total Fat 12 g (Saturated Fat 4 g, Cholesterol 55 mg; Sodium 1110 mg; Total Carbohydrate 27 g (Dietary Fiber 5 g, Sugars 4 g), Protein 24 g; Exchanges: 1 Starch; 1 Vegetable; 3 Lean Meat; 1/2 Fat; Carbohydrate Choices: 1 1/2

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