Ingredients
- 3 tablespoons of oil derived from vegetables
- 1.5 pounds of boneless beef that has low-fat content cut into small pieces
- 2 teaspoons of garlic powder
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 6 cups of water separated into portions
- 3 cans of beef broth each weighing 10.5 ounces
- 6 medium-sized carrots diced
- 6 medium-sized green onions diced
- 4 celery stalks chopped
- 1 cup of barley grains
- 0.5 cup of freshly chopped parsley leaves
- 1 teaspoon of dried thyme leaves.
Instructions
- Turn on the heat to medium and place the oil in a skillet.
- Add the cubed beef and cook until it has a browned appearance, which should take around 5 minutes.
- Once the beef is browned, mix in the garlic powder, salt, and pepper. Transfer the mixture to a slow cooker.
- Add a small quantity of water to the skillet and stir to get any browned bits off the bottom of the pan. Pour the liquid and the bits into the slow cooker.
- Add the remaining water, beef broth, chopped carrots, green onions, celery, barley, and parsley to the slow cooker. Put the lid on and cook on the “Low” setting until the vegetables and barley are soft, which should take between 6 to 8 hours.
- Stir in the dried thyme just before serving.
