1 beef round steak, about 1/2 lb (225 g), diced (see note)
3 tablespoons (45 ml) olive oil
1 large onion, thinly sliced
8 oz (227 g) small white button mushrooms, quartered
2 carrots, peeled and diced
1/2 cup (125 ml) hulled barley
2 cloves garlic, finely chopped
4 cups (1 litre) beef broth
1 cup (250 ml) water
Salt and pepper
In a large saucepan, brown the meat in the oil. Season with salt and pepper. Transfer to a plate.
In the same pan, brown the onion and mushrooms. Season with salt and pepper. Add oil, if needed. Add the carrots, barley, and garlic and sauté for 2 to 3 minutes. Return the meat to the pan. Add the broth and water and bring to boil.
Cover and simmer for about 1 hour or until the barley and meat are tender. Adjust the seasoning. Add broth, if needed.
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