Ingredients

Here are the following ingredients:

• 1 tbsp (15 mL) vegetable oil (approx)
• 1 lb (500 g) Beef Shoulder Cross Rib Simmering Steaks, cut in ¾-inch (2 cm) cubes
• 6 cups (1.5 L) finely diced vegetables (onions, carrots, celery, rutabaga and/or potatoes)
• ¼ cup (60 mL) pot or pearl barley
• ¼ tsp (1 mL) EACH dried thyme, dillweed and pepper
• 1 bay leaf
• 4 cups (1 L) beef broth
• Chopped fresh parsley (optional)

Shopping List

Here are the following shopping items to buy:

• Vegetable oil
• 1 lb (500 g) Beef Shoulder Cross Rib Simmering Steaks, cut in ¾-inch (2 cm) cubes
• Vegetables (onions, carrots, celery, rutabaga and/or potatoes)
• Pot or pearl barley
• Dried thyme
• 1 bay leaf
• Dillweed
• Pepper
• Beef broth
• Chopped fresh parsley (optional)

Method

Follow these cooking methods/directions:

1. Heat oil over medium-high heat in Dutch oven or enamelled cast-iron roaster until sizzling hot. Brown beef, in batches and adding more oil as needed, for 8 to 10 minutes, turning until browned on all sides. Return beef and accumulated juices to pot.

2. Stir in vegetables, barley, thyme, dill, pepper and bay leaf. Add broth and bring to a boil, stirring and scraping up browned bits from pan.

3. Cover, reduce heat and simmer for about 2 hours or until beef and barley are tender. Discard bay leaf. Serve sprinkled with parsley, if desired.