Italian Beef and Barley Soup

by "Recipes to Share - Slow Cooker"

Makes 6 servings

Prep time: 20 minutes

Cook time: 8-10 hours

Ingredients:

1 boneless beef top sirloin steak (about 1.5 lbs)

1 tbs vegetable oil

4 medium carrots or parsnips, cut into 1/4-inch slices

1 cup chopped onion

1 tsp dried thyme

1/2 tsp dried rosemary

1/4 tsp black pepper

1/3 cup uncooked pearl barley

2 cans (about 14 oz each) beef broth

1 can (about 14 oz) diced tomatoes with Italian seasoning

Directions:

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 onion in slow cooker; sprinkle with thyme, rosemary and pepper. Top with barley and beef. Pour broth and tomatoes over beef.

3. Cover; cook on LOW 8-10 hours or until beef is tender.

Tip: Choose pearl barley rather than quick-cooking barley, because it will stand up to longer cooking.