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Beef & Barley

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 

Serving day:
1 baguette sliced and then toasted for dipping.  

To Freeze:
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.
To Cook:
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.
Instapot directions:
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. 

To Serve:
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. 

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