3 tablespoons of vegetable oil
1.5 pounds of lean boneless beef, cut into small pieces.
2 teaspoons of powdered garlic
1 small spoonful of salt
1 teaspoon of powdered black pepper
Divide 6 cups of water into parts.
3 containers of beef broth, each weighing 10.5 ounces.
6 carrots cut into medium-sized pieces
6 green onions, medium size, chopped
4 pieces of celery cut into small pieces
1 cup of barley seeds
Half a cup of freshly chopped parsley leaves
1 teaspoon of dried thyme.
Directions
Set the heat to medium and put oil in a frying pan.
Put the diced beef in the pan and cook it until it turns brown, which usually takes about 5 minutes.
After the meat is cooked, add the garlic powder, salt, and pepper. Put the mix in a slow cooker.
Add a little water to the pan and stir to remove any browned bits stuck to the bottom. Put the liquid and the pieces into the crockpot.
Put the rest of the water, beef broth, diced carrots, green onions, celery, barley, and parsley into the slow cooker. Cover the pot and cook on low heat until the vegetables and barley are tender, which will take around 6 to 8 hours.
Add the dried thyme right before serving.
