Italian Beef and Barley Soup

by the Editors of Publications International, Ltd.

Cite This!
Close 
Please copy/paste the following text to properly cite this HowStuffWorks article:

Publications International, Ltd., the Editors of.  "Italian Beef and Barley Soup."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/italian-beef-and-barley-soup-recipe.htm>  04 December 2008.

Italian Beef and Barley Soup Photo
Italian Beef and Barley Soup
Cook Time: 8 to 10 hours
Prep Time: 20 minutes
Yield: Makes 6 servings
See Cooking Videos
Ingredients:
1
boneless beef top sirloin steak (about 1-1/2 pounds)

1
tablespoon vegetable oil

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

1
cup chopped onion

1
teaspoon dried thyme

1/2
teaspoon dried rosemary

1/4
teaspoon black pepper

1/3
cup pearl barley

2
cans (14-1/2 ounces each) beef broth

1
can (14-1/2 ounces) diced tomatoes with Italian seasoning, undrained



Preparation:
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 meat. Pour broth and tomatoes with juice over meat.

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


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



This recipe appears in: Italian