Beef & Barley
1 lb beef stew meat
3 large carrots diced
1 large onion diced
4 celery stalks diced
1/2 cup perl barley
1 cup frozen corn
6 cups water
1 tsp garlic salt
2 large heaping tbsp of beef bouillon
1 baguette sliced and then toasted for dipping.
Label bag and write cooking directions.
Add all ingredients into gallon size ziplock and remove all air. Freeze Flat.
To make day of:
Saute the onions, celery and carrots until they are fragrant and begin to soften. Then add all other ingredients and cook in Instapot or crockpot.
Crockpot: Place frozen contents into pot and cook on high 4-5 hours or low 8-9 hours. Thaw shrimp and add to saute pan with 2 tbsp butter and saute until they are pink. Add to pot 30 minutes before serving.
Place frozen contents into pot. Add 1/4 cup water and cook on high for 30 minutes and then allow to release for 10 minutes naturally.
Slice baguette and place on baking sheet, drizzle with olive oil and toast in oven at 425 degrees for 8-10 minutes until browned and crispy. Serve with soup.