Slow-Cooker Beef and Barley Stew

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.

Prep Time

15

Minutes

Total Time

12:15

Hrs:Mins

Makes

5

(1

1
lb. boneless beef round steak (1/2 inch thick), trimmed of fat, cut into 3/4-inch pieces
2
cups Green Giant® Frozen Cut Green Beans
1
cup shredded carrots (1 to 2 medium)
1/2
cup uncooked regular pearl barley
1
(4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
1
(12-oz.) jar mushroom gravy
2 1/2
cups water
2
teaspoons beef-flavor instant bouillon
1/2
teaspoon dried thyme leaves
1/4
teaspoon pepper
  1. In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well.
  2. Cover; cook on Low setting for 10 to 12 hours.
Makes 5 (1 1/2-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
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.
Ingredient Substitution
For easier prep, use 1 pound of cubed beef stew meat in this recipe.

Nutrition Information:

1 Serving (1 1/2 Cups)
  • Calories 290
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 4g,),
  • Cholesterol 55mg;
  • Sodium 1110mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 5g,
    • Sugars 4g),
  • Protein 24g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    • 3 Lean Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.