Somehow barley makes every soup better, and it's the same with this satisfying blend of beef, frozen and fresh vegetables, and simple seasonings.
Slow-Cooker Beef and Barley Stew
- Prep Time 15 min
- Total 12 hr 15 min
- Servings 5
- Ingredients 10
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
Instructions
-
Step1In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well.
-
Step2Cover; cook on Low setting for 10 to 12 hours.
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 1/2Tips from the Betty Crocker Kitchens
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