vicki-in-tucson
Well-known member
Hi all,
I found this recipe on Epicurious (I think) and it was quite good. I needed a recipe cooked in a crock pot that also used shortcuts like pre-cubed beef and frozen vegetables. (My kitchen is under construction and my countertops are covered with tools, cans of paint, brushes, etc. Just picture general chaos and you'll get the idea.) Naturally, I had to borrow a crockpot from a friend because mine is already packed!
Anyway, it turned out quite well. Once we're moved and I have a working kitchen again, I'm going to try a more elaborate version.
Slow-Cooked Beef and Barley Soup
1 1/2 pounds round steak -- lean, boneless, cut into 1" cubes
1 tablespoon flour
1/4 teaspoon salt
vegetable cooking spray
14 ounces stewed tomatoes -- canned, undrained
28 ounces beef broth
10 ounces frozen mixed vegetables (I used a stew mix with carrots and potatoes)
1 cup water
1 cup chopped onion
2/3 cup pearl barley
1/2 teaspoon salt
1/2 teaspoon pepper
I added two sprigs of rosemary for extra flavor. I think it made a big difference.
Combine steak, flour, and 1/4 tsp. salt in a large zip-top plastic bag. Shake bag to coat steak.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak; cook until browned on all sides.
Combine steak, tomatoes, and remaining ingredients in a 4-quart electric slow cooker. Cover and cook on high 3 to 3 1/2 hour or on low 8 hours until steak is tender.
I found this recipe on Epicurious (I think) and it was quite good. I needed a recipe cooked in a crock pot that also used shortcuts like pre-cubed beef and frozen vegetables. (My kitchen is under construction and my countertops are covered with tools, cans of paint, brushes, etc. Just picture general chaos and you'll get the idea.) Naturally, I had to borrow a crockpot from a friend because mine is already packed!
Anyway, it turned out quite well. Once we're moved and I have a working kitchen again, I'm going to try a more elaborate version.
Slow-Cooked Beef and Barley Soup
1 1/2 pounds round steak -- lean, boneless, cut into 1" cubes
1 tablespoon flour
1/4 teaspoon salt
vegetable cooking spray
14 ounces stewed tomatoes -- canned, undrained
28 ounces beef broth
10 ounces frozen mixed vegetables (I used a stew mix with carrots and potatoes)
1 cup water
1 cup chopped onion
2/3 cup pearl barley
1/2 teaspoon salt
1/2 teaspoon pepper
I added two sprigs of rosemary for extra flavor. I think it made a big difference.
Combine steak, flour, and 1/4 tsp. salt in a large zip-top plastic bag. Shake bag to coat steak.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak; cook until browned on all sides.
Combine steak, tomatoes, and remaining ingredients in a 4-quart electric slow cooker. Cover and cook on high 3 to 3 1/2 hour or on low 8 hours until steak is tender.