Beef and Barley Soup

From Parents.com

Makes: 6 servings
Prep: 15 minutes
Cook: 18 minutes; SLOW COOK 4 hours on HIGH, 7-1/2 hours on LOW

Ingredients:
1 lb. chuck steak, trimmed and cut into 1/2-inch pieces
2 medium-size carrots, cut into 1/2-inch pieces
1 large onion, chopped
10 ounces white mushrooms, thinly sliced
1 Tbs. tomato paste
4 cups low sodium beef broth
1 can (14.5 ounces) petite cut diced tomatoes (such as Del Monte)
3/4 tsp. tried thyme
3/4 cup barley
1/2 tsp. salt
1/2 tsp. black pepper

Directions:

1. In a stovetop safe 5 to 6-quart slow cooker, place bowl over medium-high heat on stove. Add meat and cook for 5 minutes, stirring occasionally, or until browned on all sides; remove with slotted spoon and set aside.

2. Place carrots and onion in slow cooker bowl and cook for 5 minutes, stirring occasionally, or until browned. Add mushrooms and cook for another 7 minutes. Stir in tomato paste and cook for 2 minutes, stirring constantly. Remove bowl from stove and place in slow cooker.

3. Add beef, broth, tomatoes, and 1/2 teaspoon thyme to slow cooker. Cook on HIGH for 4 hours or on LOW for 71/2 hours. Stir in barley for last 50 minutes of cooking time. Stir in remaining 1/4 teaspoon thyme, salt and pepper immediately before serving.

Jamie

Kentucky