Despite using some unusual ingredients, these vegetarian ribs taste fantastic! They are quite forgiving and not too difficult to make. To create them, though, requires a certain level of trust. Continue baking even if your mixture seems and feels like a terrible error. Even though I made these mistakes the first time, they were still excellent. They were well-liked even by my overly carnivorous hubby. They actually stick to your ribs and are excellent comfort food.
| Prep Time: | 20 mins |
| Cook Time: | 6 hrs 10 mins |
| Total Time: | 6 hrs 30 mins |
| Servings: | 10 |
Ingredients
- 3 tablespoons vegetable oil
- 1 ½ pounds boneless lean beef, cubed
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 6 cups water, divided
- 3 (10.5 ounce) cans beef broth
- 6 medium carrots, chopped
- 6 medium green onions, chopped
- 4 stalks celery, chopped
- 1 cup barley
- ½ cup chopped fresh parsley
- 1 teaspoon dried thyme
Instructions
- Heat oil in a skillet over medium heat. Add beef and sauté until browned, about 5 minutes. Stir in garlic powder, salt, and pepper, then transfer mixture to a slow cooker.
- Add a few tablespoons water to the skillet. Stir over medium heat, scraping up any browned bits with a spoon. Transfer liquid and browned bits to the slow cooker.
- Add remaining water, broth, carrots, green onions, celery, barley, and parsley. Cover and cook on Low until vegetables and barley are tender, 6 to 8 hours.
- Stir in thyme just before serving.
Nutrition Facts
| Calories | 306 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 5 g |
| Protein | 17 g |
| Saturated Fat | 6 g |
| Sodium | 615 mg |
| Sugars | 3 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I covered the meat with flour before I cooked it. so, it was thicker, which my husbsnd liked
First time, very enjoyable for a cold wet evening meal.
I doubled the garlic powder and added 1 Tablespoon of apple cider vinegar at the end with the Thyme.
All three of us really liked this one! I did it exactly as the directions said. This will be made many times over this winter!
Many changes. 2 containers of broth Onions instead of green onions Season beef before browning 1 tsp minced garlic. 1 not 6 cups water 2 tbsp beef Boulion liquid. Result, richer flavour and deliciousness!
I did add a can of petite cut tomatoes and some fresh mushrooms
Many of the reviews stated it wasn’t particularly flavorful but with a few tweaks, mine was scrumptious. I used 2 qts beef broth and no water, added 2 bay leaves & frozen baby limas, substituted Italian seasoning for thyme, used 3 freshly diced garlic cloves instead of garlic powder and omitted the green onions for a large chopped yellow onion. These adjustments made mine extremely flavorful!
I made this recipe with Ham that I had left from the Thanksgiving meal, instead of Beef Broth I used Chicken Broth and was true to the rest of the recipe. The family loved it as did I. Ham and barley turns out to be a killer combo
This recipe was delicious!
Tender -added crushed tomatoes and onion for more flavor
It was a touch bland so I added Bay leaves and a shot or two of fish sauce as well as 3 tablespoons of my homemade hot sauce for some zip.
Excellent soup. I have it for lunch AND dinner. I have to LIMIT my sodium and sugar and oils: so I used Avacado oil, eliminated bouillon, sugar, used 16 not 32 Oz of low sodium chicken stock. Hurray no bloating. Used my slow cooker! I’ll make this again and again.
This was delicious. I added three minced garlic cloves. I was out of beef broth so I used Beef Better Than Bouillon. I also added some frozen peas and corn that I needed to use up. I cooked it for 8 hours on low and added the barley two hours before it was done. It was even better the next day.
A bit bland
The recipe goes from mediocre to great if you also add a can of petite diced tomatoes and a 14 lunch can of tomato sauce.
This soup was delicious! Easy to make and I’m glad I did. Thick and hearty. I followed exactly except the total amount of Thyme. I find Thyme a little over powering so I just make an adjustment. In this recipe I cut the amount in half. Perfect for me. I am very sure I will make this often.
I used some leftover beef roast that was a little dry and cubed it. Put it in the Instantpot along with the other ingredients and cooked for about 30 min. I did add one can of Rotes tomatoes. Turned out great with enough spiciness to enhance flavors.
Used 9 cups of broth to 3 cups of water, added more vegetables and no barley, not a fan. Also just a pinch of thyme because it can be overpowering. Pretty good!
Excellent!!!
It was very bland, I will use all beef broth next time instead if water and some beef bouillion as well
Great recipe. Great food. I put the barley in early, which I will not do in the future. Will save that for the last couple of hours. Other than that, tastes great. Will be doing again.