It’s Chili, Chowder, or Stew Saturday – Italian Beef and Barley Soup

January 5, 2019 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is – Italian Beef and Barley Soup. For this recipe you’ll be using Boneless Beef Top Sirloin Steak along with Carrots, Onion, Parsnips, Tomatoes, and Herbs. It’s from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, and Diabetes News. So check it out today! Enjoy and Make 2019 a Healthy One!


Italian Beef and Barley Soup
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 uncooked pearl barley
2 cans (about 14 ounces each) beef broth
1 can (about 14 ounces) diced tomatoes with Italian seasoning

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 beef. Pour broth and tomatoes over beef.

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 longer cooking.

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