Slow-Cooked Beef And Barley Soup

• 1 1/2 pounds lean boneless round steak, cut into 1-inch pieces
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• Vegetable cooking spray
• 1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained
• 2 (14 1/4-ounce) cans no-salt-added beef broth
• 1 (10-ounce) package frozen mixed vegetables
• 1 cup water
• 1 cup frozen chopped onion
• 2/3 cup pearl barley
• 1 teaspoon salt-free herb-and-spice blend (Mrs Dash)
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper

1. Combine steak, flour, and 1/4 teaspoon salt in a large zip-top plastic bag; shake bag to coat steak.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak; cook until browned on all sides.
3. Combine steak, tomatoes, and remaining ingredients in a 4-quart electric slow cooker. Cover and cook on high 3 to 3 1/2 hours or on low 8 hours until steak is tender.

lean, flour, salt, vegetable cooking spray, salt, salt, mixed vegetables, water, onion, pearl barley, salt, salt, ground pepper

Taken from www.myrecipes.com/recipe/slow-cooked-beef-barley-soup (may not work)