- 6
- 20 mins
- 28 mins
5/5
(2 Votes)
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
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.
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