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Beef Vegetable Stew - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 1 pound Stew Beef
  • 1 1/4 cups dice Carrot
  • 1 1/4 cups dice Onion
  • 3/4 cups dice Celery
  • 5 cups Water
  • 1 teaspoon Parsley, Dried
  • 1/2 cups Barley
  • 2 tablespoons Bouillon, Beef, Granules
  • 1/4 teaspoons Black Pepper
  • 1 teaspoon Sugar
  • 15 ounces Tomato Sauce

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 317 Calories
  • 6g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 73mg Cholesterol
  • 1760mg Sodium
  • 37g Total Carb
  • 8g Fiber
  • 8g Total Sugars (Includes 1g Added Sugars)
  • 30g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Happy Money Saver for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients into indicated number of freezer bags.
  2. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook in slow cooker on HIGH 4-5 hours or LOW 8-10 hours.

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