Beef Stew is one of my husband’s favorite meals! When it is cold outside, he asks me to make it for him all the time. Usually I just sort of throw random ingredients together until everything tastes good, but this time I wrote down my ingredients so I could put it in a recipe post for you guys. This soup has a tomato-base to it and the barley makes it nice and thick. If you prefer, you could use potatoes instead of barley. I have tried using sweet potatoes before and those do not taste good in this recipe. Instead, stick with yukon gold or red potatoes cut into bite sized chunks.
-1.5 lbs Beef Stew Meat (I usually get top round and just cut it into bite size pieces). Sometimes when you buy stew meat at the grocery store you still need to cut it into smaller pieces. I bought the meat in this picture at Costco and it was enough for a triple batch.
-1 large red onion, chopped
-Appx 8 medium sized carrots, peeled and sliced
-3-4 stalks of celery, sliced
-1.5 cups frozen corn (or you could use a 14.5 ounce can of canned corn)
-1 tsp parsley flakes
-1/4 tsp black pepper
-1.5 Tbsp “Better Than Bouillon” paste or 3 cubes of beef bouillon (can add more to taste if you like)
-3 garlic cloves minced
-1 14.5 ounce can tomato sauce
-3/4 cup barley (pearled)
-5 cups water
(This picture ^^ includes ingredients for a triple batch, but I accidentally left out a few ingredients from the picture (one of the tomato sauce cans, corn, etc) and didn’t use near that many carrots or celery. So, this isn’t an exact guide of what you will use, but more of a general idea) 🙂
If Making As Freezer Meal:
When I made this as a freezer meal, I put all the ingredients in except for the 5 cups of water. On the outside of the bag I just wrote the date, the name of the meal, and “add 5 cups water”. Make sure to push out any extra air in the bag to avoid freezer burn. The day before you want to make this meal take it out of the freezer and allow to defrost in your fridge. The morning/afternoon you want to eat the meal for dinner just put everything in your crockpot, add 5 cups water, and cook for 3-4 hours on high or 6-8 hours on low.
This will make extras – I just put my extras in a tupperware container and eat for lunch during the rest of the week.
I hope you enjoy this recipe!! If you decide to make it, leave a comment and let me know what you think! I love hearing feedback!