Cooking Directions

• Heat the water in a 2-quart saucepan over medium-high heat to a boil.  Add the barley.  Reduce the heat to medium-low. Cover and cook for 40 minutes or until the barley is tender, stirring occasionally.  Drain the barley well in a colander.
• Cook the beef in a 4-quart saucepan until well browned, stirring often.  Pour off any fat.
• Stir the mushrooms and garlic in the saucepan and cook until the mushrooms are tender, stirring occasionally.
• Stir the broth, thyme, black pepper and carrots in the saucepan and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes or until the carrots are tender.  Stir in the barley and cook until the mixture is hot and bubbling.

Ingredients

• 2 cups water
• 0.25 cup uncooked pearl barley
• 1 pound boneless beef sirloin steakor top round steak, cut into 1-inch cubes
• 6 ounces mushrooms, sliced (about 2 cups)
• 1 clove garlic, minced
• 4 cups Swanson® Beef Broth
• 0.25 teaspoon dried thyme, crushed
• 0.125 teaspoon ground black pepper
• 2 medium carrot, sliced (about 1 cup)