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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