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Slow-Cooked Beef and Barley Soup (WW)

Kraft Memeber Recipe
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Makes: 10 servings, 1 cup Total Time: 9 hr 20 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 1-1/2 pounds lean boned round steak, cut into 1-inch pieces
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • Cooking spray
  • 1 cup water
  • 1 cup chopped onion
  • 2/3 cup uncooked pearl barley
  • 1 teaspoon salt-free herb-and-spice blend (like Mrs. Dash)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cans (14-1/2 oz. each) beef broth
  • 1 can (14-1/2 oz.) stewed tomatoes, undrained
  • 1 package (10 oz.) frozen mixed vegetables
make it
1. Combine steak, flour, and salt in a large Ziploc plastic bag; seal bag and shake to coat steak.

2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add steak; cook until browned on all sides.

3. Place steak, water, and all remaining ingredients in a 4-qt. electric slow cooker. Cover with lid and cook on high heat for 1 hour, then low heat for 8 hours (or high heat for 4 hours) until steak is tender.
Notes
*Note different heat setting options.
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