Ingredients:
1 1/2 pounds boneless lean beef — cubed
3 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoon garlic powder
3 tablespoon Watkins Beef Soup and Gravy Base
6 cups water
4 stalks celery — chopped
6 carrots — chopped
6 green onions — chopped
1/2 cup chopped fresh parsley
1 cup barley
1 teaspoon Watkins dried thyme
Directions:
In a skillet over medium heat, sauté the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper, and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker. Add the broth, water, celery, carrots, green onions, parsley, and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.
Makes 10 to 12 servings.
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