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Slow-Cooker Beef and Barley Stew

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By Betty Crocker Kitchens
Updated May 5, 2010
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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.

Slow-Cooker Beef and Barley Stew

  • Prep Time 15 min
  • Total 12 hr 15 min
  • Servings 5
  • Ingredients 10
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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

  • Step 
    1
    In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well.
  • Step 
    2
    Cover; 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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