Ingredients
1/4 cup all-purpose flour1 teaspoon salt1/2 teaspoon pepper, divided2 pounds lean beef top sirloin steak, cut into 1/2-inch cubes2 tablespoons canola oil4 cups sliced fresh mushrooms4 cans (14-1/2 ounces each) reduced-sodium beef broth4 medium carrots, sliced1/2 teaspoon garlic powder1/2 teaspoon dried thyme1 cup quick-cooking barley
Preparation
In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef and shake to coat. In a Dutch oven, brown beef in oil over medium heat. Remove and set aside.
In the same pan, saute mushrooms until tender. Add the broth, carrots, garlic powder, thyme and remaining pepper; bring to a boil. Add barley and beef. Reduce heat; cover and simmer for 20-25 minutes until the meat, vegetables and barley are tender.
