Prep time 10 minutes

Cook time 1 hour, 10 minutes


1 Tbsp. vegetable oil

1 lb. boneless sirloin steak, cut into 1/2-inch pieces

Sale and ground black pepper, to taste

1 1/2 cups diced carrots

1 cup diced yellow onion

8 oz. sliced cremini mushrooms (baby portobellos)

1 tsp. minced garlic

1/2 tsp. dried thyme

1 carton (32 oz.) College Inn® Culinary Stock® Savory Beef

1 can (14.5 oz.) Contadina® Diced Tomatoes, drained

1/2 cup uncooked pearl barley

1 Tbsp. chopped fresh parsley leaves


  1. Heat oil in a large saucepan or Dutch oven over high heat. Add steak; season with salt and pepper, and cook 6 to 8 minutes, stirring occasionally, until browned all over. Using a slotted spoon, transfer to a bowl.

  2. Add carrots, celery and onion to pan and cook over medium heat about 5 minutes, stirring occasionally, or until onions are soft. Add mushrooms and cook about 8 minutes until browned. Stir in garlic and thyme and cook 30 seconds.

  3. Return steak to pan and stir in stock, tomatoes and barley. Cover and bring just to a boil over high heat. Reduce heat to low and simmer, covered, 45 minutes until barley is tender. Garnish with parsley before serving.

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