Ingredients
2 tablespoons all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper, divided1 pound lean beef top sirloin steak, cut into 1/2-inch cubes1 tablespoon canola oil2 cups sliced fresh mushrooms2 cans (14-1/2 ounces each) reduced-sodium beef broth2 medium carrots, sliced1/4 teaspoon garlic powder1/4 teaspoon dried thyme1/2 cup quick-cooking barley
Preparation
In a shallow dish, combine the flour, salt and 1/8 teaspoon pepper. Add beef and turn to coat. In a Dutch oven, brown beef in oil over medium heat until the meat is no longer pink. Remove beef 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 or until the meat, vegetables and barley are tender.
