Recipe Details
Ingredients
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3tablespoonsvegetable oil
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1 ½poundsboneless lean beef, cubed
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2teaspoonsgarlic powder
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1teaspoonsalt
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1teaspoonground black pepper
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6cupswater, divided
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3(10.5 ounce) cansbeef broth
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6mediumcarrots, chopped
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6mediumgreen onions, chopped
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4stalkscelery, chopped
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1cupbarley
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½cupchopped fresh parsley
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1teaspoondried thyme
Cooking Directions
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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.
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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.
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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.
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Stir in thyme just before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories306 | |
| % Daily Value * | |
| Total Fat 18g |
23% |
| Saturated Fat 6g |
31% |
| Cholesterol 46mg |
15% |
| Sodium 615mg |
27% |
| Total Carbohydrate 20g |
7% |
| Dietary Fiber 5g |
18% |
| Total Sugars 3g |
|
| Protein 17g |
33% |
| Vitamin C 9mg |
10% |
| Calcium 56mg |
4% |
| Iron 3mg |
16% |
| Potassium 566mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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