- 2 - 32 oz. boxes of beef broth + 1 stock box full of water
- 1 roasted red bell pepper (you can either use a jar or roast it yourself in an oven)
- 1 package button mushrooms
- 1 medium sized sweet yellow onion, diced or thrown in whole
~ 2 cups top round steak, cut into bite sized pieces
~ 5-6 carrots, peeled and cut into whatever shape you prefer
~ 1 tsp dried rosemary
~ 1 tsp dried thyme
~ 1 1/2 cups pearl barley (rinsed)
- Extra virgin olive oil for the pan
- Salt and pepper to taste
Allow the beef to come to room temperature (this promotes even cooking) and sprinkle with a little salt and pepper. In a stock pot, heat extra virgin olive oil until very hot. Add the meet and allow it to brown on one side (about 3-4 minutes) and then stir, allowing the other sides to brown. Once the meet in browned, deglaze the pan with the stock and water, scraping the bottom of the pan with a rubber spatula or spoon. Add the onion, mushrooms and herbs to pot. Cover and simmer on low for 30-40 minutes. Add carrots and roasted red peppers. Cover and simmer for an hour to an hour and a half. Next, test the broth to adjust seasonings and add the barley. Cook on low for another hour. Add frozen corn just before serving.
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