Beef Barley Soup with Thyme and Garlic   

Ingredients :
3	tbl	vegetable oil
1 1/2	lb	boneless, cubed stew meat
1	tbl	minced garlic
1	tsp	salt
		Freshly ground pepper, to taste
3	x	to 4 cups water, divided
3	x	to 4 (10 1/2-oz.) cans condensed beef broth
4	x	ribs celery, minced
1/2	cup	minced mushrooms, optional
6	x	carrots, minced
1	cup	barley
2	tsp	dried parsley, or 1/2 cup fresh parsley
2	tsp	thyme
1	x	(14 1/2-oz.) can chopped, tomatoes (use Italian seasoned tomatoes for more flavor)

How to cook :

Heat oil in skillet over medium heat.
Sear stew meat until all sides are brown.
Add garlic, salt, pepper and 1 cup water, stirring to loosen any meat bits.
Pour into electric slow cooker.
Add remaining water, beef broth, celery, mushrooms, carrots, barley, parsley, thyme and tomatoes.
Let cook on low for 6 to 8 hours, until vegetables and barley are cooked.
If you like your vegetables on the crispy side, cook closer to 6 hours.
Serves 8.
Tags : Meats Herbs

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