INGREDIENTS
8 4/5 oz
barley
1 lb
beef
1/2 tsp
black pepper
2 cups
carrots
1 cup
celery
2 cups
cremini mushrooms
3 tbsp
extra virgin olive oil
1/2 cup
flour
1/4 cup
fresh parsley
2 tbsp
fresh thyme leaves
3 tbsp
garlic
1/2 tsp
ground pepper
1 small
jalapeno
1 tsp
kosher salt
1 1/2 cups
onion
64 oz
reduced sodium beef broth
2 tbsp
worcestershire sauce
1 medium
zucchini