Slow-Cooked Beef and Barley Soup |
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Prep Time: 7 Minutes Cook Time: 190 Minutes |
Ready In: 197 Minutes Servings: 10 |
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Ingredients:
1 1/2 pounds lean boneless round steak, cut into 1-inch pieces |
1 tablespoon all-purpose flour |
1/4 teaspoon salt |
vegetable cooking spray |
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained |
2 (14 1/4-ounce) cans no-salt-added beef broth |
1 (10-ounce) package frozen mixed vegetables |
1 cup water |
1 cup frozen chopped onion |
2/3 cup pearl barley |
1 teaspoon salt-free herb-and-spice blend (mrs dash) |
1/2 teaspoon salt |
1/2 teaspoon ground pepper |
Directions:
1. Combine steak, flour, and 1/4 teaspoon salt in a large zip-top plastic bag; shake bag to coat steak.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak; cook until browned on all sides.
3. Combine steak, tomatoes, and remaining ingredients in a 4-quart electric slow cooker. Cover and cook on high 3 to 3 1/2 hours or on low 8 hours until steak is tender.
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