debbie_in_ga
Well-known member
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
1 cup water
1 cup chopped onion
2/3 cup pearl barley
1/2 teaspoon salt
1/2 teaspoon pepper
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.
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
1 cup water
1 cup chopped onion
2/3 cup pearl barley
1/2 teaspoon salt
1/2 teaspoon pepper
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.