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In a stock pan, add your oil, onions and beef cubes.
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When beef is browned, add enough water to almost cover the beef.
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Bring to a simmer and cover loosely with the lid skewed.
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Simmer for 30 minutes -1 hour until the meat is soft. Check often and add more water if it evaporates. When the meat is cooked there should be a bit of liquid left.
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Take out the meat and set aside.
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In the same stock pan, add another Tablespoon of olive oil along with the carrots and sauté for 1-2 minutes.
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Then add your mushrooms and continue to sauté for another 2 minutes.
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Next add your stock, tomatoes, garlic, thyme and cooked meat.
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Bring to a boil and then add your barley.
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Cook for 45 minutes or until barley is tender.
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Add your parsley and cook for 1 more minute.
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Serve immediately.