Prep Time: 20 minutes
Cook Time: High 4 hours; Low 6 to 8 hours
Makes 6 servings
1 tablespoon olive oil
1 pound lean boneless beef round steak, cut into 1" cubes
3 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
2 quarts (64 ounces) reduced-sodium beef broth
1 can (10.75 ounces) low-sodium condensed tomato soup
3 ribs celery, chopped
1 onion, chopped
1 zucchini, shredded
3/4 cup barley
1 teaspoon dried thyme
1 teaspoon dried oregano
1. Heat the oil in a large pot over medium-high heat. Add the beef and garlic and cook for 5 minutes, or until the beef is browned. Transfer to 4- to 6-quart slow cooker and sprinkle with the salt, pepper, and garlic powder.
2. Add the broth, soup, celery, onion, zucchini, barley, thyme, and oregano and stir to combine.
3. Cover and cook on low for 6 to 8 hours or on high for 4 hours, or until the beef is very tender.
Per serving: 281 calories, 25 g protein, 31 g carbohydrates, 6 g fat, 2 g saturated fat, 6 g fiber, 873 mg sodium