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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoon(s) 'better than bullion' beef bullion |
1/3 cup(s) barley |
1 pound(s) beef, lean stew |
2 cup(s) cabbage, finely chopped, cooked just till tender, drained |
1 can(s) garbanzo beans (15oz), drained |
1 whole(s) onion, medium, chopped |
1/4 cup(s) parmesan cheese, grated |
2 tablespoon(s) parsley, dried, minced |
1/2 teaspoon(s) pepper |
2 1/2 teaspoon(s) salt, optional |
1 1/2 teaspoon(s) thyme, ground |
1 can(s) tomatoes, with juice (28 oz) |
5 cup(s) water |
1 whole(s) zucchini, thinly sliced |
Directions:
1. In a slow cooker, combine beef, water, barley, tomatoes, bouillon, onion, parsley, salt, thyme, and pepper.
2. Cover and cook on low 7 to 9 hours, or until meat is tender.
3. Add zucchini, cabbage, beans and cook on high, covered, 30 to 45 minutes longer, or until the vegetables are tender.
4. Sprinkle individual servings with Parmesean cheese, or serve grated Parmesean on the side.
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