TLC Cooking "Italian Beef and Barley Soup"

Italian Beef and Barley Soup

Italian Beef and Barley Soup

Cook Time 8 to 10 hours
Prep Time 20 minutes

YIELD Makes 6 servings
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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:

Slow Cooker Directions

Cut beef into 1-inch pieces. Heat oil over medium-high heat in large skillet. Brown beef on all sides; set aside.
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.
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