Slow-Cooked Beef and Barley Soup - EZ

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.

 
Back
Top