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Italian Beef and Barley Soup
Cook Time: 8 to 10 hours
Prep Time: 20 minutes
Yield: Makes 6 servings
Ingredients:
1
boneless beef top sirloin steak (about 1-1/2 pounds)
1
tablespoon vegetable oil
4
medium carrots or parsnips, cut into 1/4-inch slices
1
cup chopped onion
1
teaspoon dried thyme
1/2
teaspoon dried rosemary
1/4
teaspoon black pepper
1/3
cup pearl barley
2
cans (14-1/2 ounces each) beef broth
1
can (14-1/2 ounces) diced tomatoes with Italian seasoning, undrained
Preparation:
1.
Cut beef into 1-inch pieces. Heat oil over medium-high heat in large skillet. Brown beef on all sides; set aside.
2.
Place carrots and onion in slow cooker; sprinkle with thyme, rosemary and pepper. Top with barley and meat. Pour broth and tomatoes with juice over meat.
3.
Cover; cook on LOW 8 to 10 hours or until beef is tender.
Tip
Choose pearl barley rather than quick-cooking barley, because it will stand up to long cooking.
This recipe appears in:
Italian
