lb. boneless beef round steak (1/2 inch thick), trimmed of fat, cut into 3/4-inch pieces
cups frozen cut green beans
cup shredded carrots (1 to 2 medium)
cup uncooked regular pearl barley
(4.5-oz.) jar sliced mushrooms, drained
(12-oz.) jar mushroom gravy
teaspoons beef-flavor instant bouillon
teaspoon dried thyme leaves
In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well.
Cover; cook on Low setting for 10 to 12 hours.
Barley is an ancient grain known for its use in Scotch broth, beer and whiskey. Natural food stores and co-ops stock barley in many forms, including flakes similar to oatmeal. This recipe calls for pearl barley, which is sold at grocery stores. Pearl barley has had the husk and bran removed before being steamed and polished.
For easier prep, use 1 pound of cubed beef stew meat in this recipe.
Serving Size: 1 1/2 Cups
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 1 Vegetable; 3 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.