Heidi's Rainy Day Beef and Barley

Rainy Day Beef and Barley

1 ½ pounds beef cut into ½” cubes.

1 cup chopped onions (optional)

1 cup diced carrots

½ cup chopped celery

1 pound sliced mushrooms

1 t. minced garlic

¼ t. thyme

1-14 ½ oz. can beef broth

1-14 ½ oz. can chicken broth

½ cup pearl barley

Sprinkle beef with salt and pepper. Heat 1 T. oil in Dutch oven and brown beef until no longer pink. Transfer to bowl. Heat 1 T. oil in same pot; add onions, carrots, and celery. Cook, stirring until they are softened. Add mushrooms, garlic, and thyme. Cook 5 min. more. Combine broths plus water to equal 6 cups. Add to pot with barley and beef. Boil, reduce heat, cover and simmer until beef is tender (about 1 ½ hr.).