Source: dLife

Hearty, healthy version of the classic.

Servings

1.5 lb top sirloin steak , cut 3/4 inch thick
28 oz low sodium beef broth, canned
14.5 oz canned stewed tomatoes , undrained
1.5 cup sliced carrots
2 medium onions , cut into wedges
0.5 cup barley, pearl
0.5 cup cold water
1 bay leaves
1 tsp ground thyme
2 medium garlic cloves , minced

1 Remove excess fat from meat. Cut meat into 3/4" pieces.
2 In 3 1/2- or 4-quart slow cooker, combine meat, beef broth, undrained tomatoes, carrots, onions, barley, water, bay leaf, thyme, and garlic.
3 Cover and cook on low heat setting for 9 to 11 hours or on high heat setting for 4-1/2 to 5-1/2 hours. Remove and discard bay leaf.

Store extra barley in tightly covered containers up to one year in a cool, dry place.