You’ll need on hand: 6-8 oz leftover cooked roast beef, chopped into small pieces 1/4x1/4 inch or larger depending on your preference 1-3 cups leftover cooked pot barley... your call. Note: I always have a cooked complex carb in my fridge like barley 1. In a large saucepan over medium heat, sauté onion in 1 tsp canola oil. When they are turning a golden brown add garlic and sauté for 1 minute. 2. Add carrots, sauté for 1 minute. Add broth, stir in well, add salt, thyme leaves and pepper. Add beef, stir and bring to a simmer. 3. Cover and simmer for 5 minutes. Add barley, stir in well, cover and simmer until heated through, about 5-8 minutes. 4. Remove from the heat and add frozen peas. Stir in well and serve.