Ingredients

• 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
• 6 medium carrots , chopped
• 6 medium green onions , chopped
• 4 stalks celery , chopped
• 1 cup barley
• 0.5 cups chopped fresh parsley
• 1 teaspoon dried thyme

Instructions

1. 1 Gather the ingredients.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 Stir in thyme just before serving.

Nutrition per serving