Brandy's Italian Beef and Barley Soup

Italian Beef and Barley Soup (from the Rival Crock Pot recipe book)- Brandy H.

• 1 boneless beef top sirloin steak (about 1 ½ lbs)
• 1 tbsp vegetable oil
• 4 medium carrots or parsnips, sliced ¼ inch thick
• 1 cup chopped onion
• 1 tsp thyme leaves
• ½ tsp rosemary
• ¼ tsp black pepper
• ⅓ cup pearl barley
• 2 cans ( 14 oz each) beef broth
• 1 can (14 oz) diced tomatoes with Italian seasoning, undrained

Cut beef into 1-inch pieces. Heat oil over medium-high heat in large skillet; brown beef on all sides. Set aside. Place carrots and onion in crock pot; sprinkle with thyme, rosemary and pepper. Top with barley and meat. Pour broth and tomatoes with juice over meat. Cover, cook on low for 8-10 hours or on high for 3-4 hours or until beef is tender. Serves about 6.