Italian Beef and Barley Soup
Cook Time 8 to 10 hours
Prep Time 20 minutes
Makes 6 servings
|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|
- 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.
Choose pearl barley rather than quick-cooking barley, because it will stand up to long cooking.
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