Italian Beef and Barley Soup

By T_Daniels04

Ingredients

• 1 Boneless beef top sirloin steak (about 1 1/2 pounds)
• 1 Tbls vegetable oil
• 4 Medium carrots 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 uncooked pearl barley
• 2 cans (about 14 oz each) beef broth
• 1 can diced tomatoes with Italian seasoning, undrained

Details

Servings 6
Preparation time 20mins
Cooking time 28mins

Preparation

Step 1

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 onions in Crock-Pot, sprinkle with thyme, rosemary, and pepper. Top with barley and beef. Pour broth and tomatoes over beef.

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 cooking longer.