Ingredients
10
10 servings
- •3 tablespoons vegetable oil
- •1.5 pounds boneless lean beef, cubed
- •2 teaspoons garlic powder
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •6 cups water, divided
- •3 (10.5 ounce) cans beef broth
- •6 medium carrots, chopped
- •6 medium green onions, chopped
- •4 stalks celery, chopped
- •1 cup barley
- •0.5 cup chopped fresh parsley
- •1 teaspoon dried thyme
Instructions
- Heat oil in a skillet over medium heat. Add beef and sauté until browned, about 5 minutes. Stir in garlic powder, salt, and pepper, then transfer mixture to a slow cooker.
- Add a few tablespoons water to the skillet. Stir over medium heat, scraping up any browned bits with a spoon. Transfer liquid and browned bits to the slow cooker.
- Add remaining water, broth, carrots, green onions, celery, barley, and parsley. Cover and cook on Low until vegetables and barley are tender, 6 to 8 hours.
- Stir in thyme just before serving.
Nutritional Facts
Per 10 servings
- Calories: 306
- Carbohydrate: 20g
- Fat: 18g
- Fiber: 5g
- Protein: 17g
- Sugar: 3g
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