INGREDIENTS
- 1 tbsp canola oil
- 2 diced onions
- One 224g sliced thinly cremini mushrooms
- 2 scrubbed well & diced carrots
- 2 stalks diced celery
- 3 cloves minced garlic
- 8 oz cut into 1/2-1 inch cubes beef
- 1 tsp dried thyme leaves
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp table salt
- 1 large ripe (coarsely chopped or 1 cup chopped) tomatoes
- 8 cups beef stock
- 3/4 cup rinsed well pot barley
METHOD
- In a large saucepan, a Dutch oven is perfect, heat over medium-high heat, add oil and the onions, sauté until golden brown. Add carrots, celery, garlic, beef, thyme, pepper and salt. Stir in well, and sauté for about 2 minutes.
- Add tomatoes, stir in well, pour in stock, stir in well, add barley, stir in well, bring to the boil, cover, reduce heat to simmer, cover and simmer for 35-40 minutes.