2,2 lb (1 kg) boneless beef blade roast, cubed

1/4 cup (60 ml) butter

1 onion, chopped

2 cloves garlic, chopped

2 tbsp (30 ml) flour

2 1/2 cups (625 ml) beef broth

2 tbsp (30 ml) Dijon mustard

2 carrots, peeled and thinly sliced

3/4 cup (180 ml) pearl barley

Salt and pepper

Wit the rack in the middle position, preheat the oven to 350 °F (180 °C).

In a large ovenproof skillet over high heat, brown half the meat at a time, on each side, in 1 tbsp (15 ml) of the butter. Season with salt and pepper. Transfer to a plate.

In the same skillet over medium heat, soften the onion and garlic in the remaining butter (2 tbsp). Sprinkle with the flour and cook, stirring constantly, for 1 minute. Add the broth and mustard. Mix thoroughly. Return the meat to the skillet. Bring to a boil.

Cover and bake for about 2 hours or until the meat is fork tender. Add the carrots and cook for 15 more minutes or until tender.

Meanwhile, in a large pot of salted boiling water, cook the barley for about 40 minutes or until tender. Drain.

Serve the barley with the beef and carrots.

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