Ingredients:

• 1 tablespoon vegetable oil
• 1 boneless beef top sirloin steak (about 1 1/2 lbs), cut int 1 inch pieces.
• 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 oz each) beef broth
• 1 can (about 14 oz) diced tomatoes with Italian seasoning.

Slow cooker directions:

1. Heat oil in large skillet over medium-high heat. 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 LOW 8-10 hours or until beef is tender. Makes 6 servings.

Note: Choose pearl barley rather than quick-cooking barley because it will stand up to the longer cooking time.