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Slow-Cooker Beef and Barley Stew

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Slow-Cooker Beef and Barley Stew
  • Prep 15 min
  • Total 12 hr 15 min
  • Servings 5
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Somehow barley makes every soup better, and it's the same with this satisfying blend of beef, frozen and fresh vegetables, and simple seasonings.
Updated May 5, 2010

Ingredients

  • 1 lb. 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-oz.) jar 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    For easier prep, use 1 pound of cubed beef stew meat in this recipe.

Nutrition

290 Calories, 12g Total Fat, 24g Protein, 27g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
290
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
4g
20%
Cholesterol
55mg
18%
Sodium
1110mg
46%
Total Carbohydrate
27g
9%
Dietary Fiber
5g
20%
Sugars
4g
Protein
24g
% Daily Value*:
Vitamin A
88%
88%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
18%
18%
Exchanges:
1 Starch; 1 Vegetable; 3 Lean Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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