Beef Barley & Veggie Stew (Slow Cooker)

This stew is easy yet you can really feel good about serving it to your family-- yummy veggies (celery, carrots, tomatoes, and onions), whole-grain barley, and protein-packed lean roast beef cubes. It warms the soul and will make your kitchen smell great.  2 ciabatta loaves come along for dunking in the stew. Full size only.

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 0 minutes
  Cooking time: Low 6-6.5 hours or High for 3-3.5 hours.

•  

  Thaw completely in refrigerator. Empty all contents of stew bag into cooking vessel. Add 1 cup of water to stew.

  Slow-cooker: Cook on low for 5-6 hrs. or high for 3-4 hrs.

  Pressure Cooker: Cook on high pressure for 20 minutes, allow to naturally release for 15 minutes, then move knob to vent and do a quick release (be careful as steam will emerge). 

  If the stew is too thick for your liking, add another 1-2 cups of water and stir. Beef needs to reach a temperature of 145F. 

  Enjoy with Ciabatta Bread and a salad.

   

• Contains: Beef, organic reduced sodium gf beef stock, barley, tomatoes, carrots, celery, corn, onions, tomato sauce, garlic, thyme, salt, pepper. Contains: gluten (barley and ciabatta). Per 1/6: Calories 503; Fat 23g; Sodium 344mg; Carbohydrate 45g; Protein 26g.