Beef Barley Soup With Thyme And Garlic Recipe

• 3 Tbsp. vegetable oil
• 1 1/2 lb boneless, cubed stew meat
• 1 Tbsp. chopped garlic
• 1 tsp salt Freshly grnd pepper, to taste
• 3 x to 4 c. water, divided
• 3 x to 4 (10 1/2-ounce.) cans condensed beef broth
• 4 x ribs celery, chopped
• 1/2 c. chopped mushrooms, optional
• 6 x carrots, chopped
• 1 c. barley
• 2 tsp dry parsley, or possibly 1/2 c. fresh parsley
• 2 tsp thyme
• 1 x (14 1/2-ounce.) can minced, tomatoes (use Italian seasoned tomatoes for more flavor)

1. Heat oil in skillet over medium heat.
2. Sear stew meat till all sides are brown.
3. Add in garlic, salt, pepper and 1 c. water, stirring to loosen any meat bits.
4. Pour into electric slow cooker.
5. Add in remaining water, beef broth, celery, mushrooms, carrots, barley, parsley, thyme and tomatoes.
6. Let cook on low for 6 to 8 hrs, till vegetables and barley are cooked.
7. If desired your vegetables on the crispy side, cook closer to 6 hrs.
8. Serves 8.

vegetable oil, meat, garlic, pepper, water, condensed beef broth, celery, mushrooms, carrots, barley, parsley, thyme, tomatoes

Taken from cookeatshare.com/recipes/beef-barley-soup-with-thyme-and-garlic-81611 (may not work)