Add the garlic, oregano and tomato paste to the pot and stir. Add the meat back to the pot, then the beef broth and water and season with salt and pepper if needed. Bring to a boil, then turn down the heat to a medium and cook for about 45 minutes, stirring occasionally. You want to cook this for so long so that the beef becomes tender, it will melt in your mouth.
I used hull-less barley.
If you can't find barley, use rice or couscous instead.
If you make this ahead of time, add the barley the day you serve it.
This can be made in a crockpot. Cook for either 4 hours on high, or 8 hours on low.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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