Combine the beef, barley mushrooms, celery, carrots, leeks, thyme, beef broth, and soy sauce in slow cooker. Add 1 cup of water, 1 teaspoon salt and 1/4 teaspoon pepper.
Cover and cook on low for 8 hours.
Once cooked remove the beef and cut or shred into bite-size pieces.
Thin the vegetable-barley mixture in the slow cooker with some water if desired.
Serve with horseradish if desired.
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|Serving Size: 1 Serving (399g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 162 (36%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 62.4mg||19 %|
|Sodium 2732.7mg||94 %|
|Potassium 916.2mg||24 %|
|Total Carbohydrate 42.8g||13 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 33.8g|
|Protein 29.5g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 446
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