Categories: Soups- Stews -Chowder-Chili

Ingredients

• 4 tsp. canola oil, divided use
• 3/4 cup finely chopped onion
• 2 Tbsp. minced garlic divided use
• 1/2 tsp. dried thyme
• 2 (14 oz.) cans unsalted beef broth
• 2 cups water
• 8 oz. baby carrots (about 1 3/4 cups)
• 8 oz. diced red bell pepper
• 3/4 cup quick-cooking barley
• 1 lb. beef top sirloin steak, cut 3/4-inch thick; or shoulder top blade steak (flatiron)
• Coarse salt and pepper
• 1 cup frozen peas

Directions

1. Heat 2 tsp. oil in a 4-quart stockpot or saucepan over medium heat. Add onion, 1 Tbsp. garlic and thyme; cook and stir 3 to 5 minutes or until onion is tender. Add broth, water, carrots, mushrooms, bell pepper and barley; bring to a boil. Reduce heat; cover and simmer 10 minutes or until barley and vegetables are tender.
2. meanwhile, cut steak lengthwise in half then crosswise into 3/4-inch thick strips. Toss with remaining 1 Tbsp. garlic. Heat 1 tsp. oil in large skillet over medium-high. Add half the

3. beef; stir-fry 3 to 4 minutes for medium-rare to medium. Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper as desired. Add beef and frozen peas to barley-vegetable mixture, cook,uncovered, 2 minutes or until peas are tender.

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