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Beef & Barley Soup

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Ingredients

  • 1 lb chuck steak cut into 1/2" pieces
  • 2 med carrots, cut into 1/2" pieces
  • 1 lg onion chopped
  • 10 oz mushrooms , sliced
  • 1 Tbsp tomato paste
  • 4 cups low-sodium beef broth
  • 1 can (14.5oz) petite cut diced tomatoes (Del Monte)
  • 3/4 tsp dried thyme
  • 3/4 cup barley
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Details

Preparation

Step 1

Brown steak on stove top. Remove with a slotted spoon & set aside. Place carrots & onion in pan. Cook 5 min until browned, stirring occasionally. Add mushrooms & cook another 7 minutes. Stir in tomato paste. Cook for 2 minutes, stirring constantly. Add to slow cooker with browned beef, beef broth, diced tomatoes & thyme. Cook on high for 3 hrs or on low for 6 hrs.
Stir in barley & cook on additional hour. (keep slow cooker on same setting). Stir in salt & Pepper before serving.

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