Italian Beef and Barley Soup
Browse the recipe Italian Beef and Barley Soup
Italian Beef and Barley Soup
Cook Time 8 to 10 hours
Prep Time 20 minutes
YIELD Makes 6 servings
See Cooking Videos
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