Beef Barley Soup

First off….if you can…go vote on your favorite 3 projects over at the Crafting with the stars contest! It starts today and you have 48 hours to vote. Remember it is anyomous ….so I can’t tell you which one is mine ;) Just vote for your top 3…thanks! And I will keep the link up on the sidebar of the blog so you can just click to get there….or click right here (Crafting with the Stars). Ok…onto the soup….

Oh I love soup season!! Here is a new one I tried…it was a fan favorite. Nice thing about it…it is filling, healthy, another way to have beef, and all you really need with it is a good salad. Win, win!

Easiest way to flour meat…through it all in a brown bag…shake…that’s it.

Cut the beef up prior to flouring.

Heat oil and brown meat in batches.

Add in rest of ingredients. It simmers quick. Yum!

Basil, Beef, and Barley Soup

Ingredients

1
lb. boneless sirloin steak
1/4
cup all-purpose flour
1
Tbsp. dried basil, crushed
1
Tbsp. vegetable oil
1
cup quick-cooking barley
1
14.5-oz. can diced tomatoes with basil, garlic, and oregano
1
cup packaged peeled fresh baby carrots, bias sliced
1
cup lower-sodium beef broth
Small fresh basil leaves (optional)

Cut steak into 1/2-inch pieces. In shallow dish combine flour, basil, 1/2 tsp. salt and 1 tsp. black pepper; add meat and toss to coat.
2. In 4-to 5-quart Dutch oven, heat oil over medium-high heat. Add meat; cook until browned on all sides. Stir in any remaining flour mixture. Stir in barley, tomatoes (do not drain), carrots, beef broth and 3 cups water. Bring to a boiling; reduce heat. Cover and simmer 10 minutes.
3. Ladle into bowls and top with fresh basil. Makes 4 servings.

BHG