Beef And Barley Soup

• 2 Tablespoons Olive Oil
• 1/2 cups Diced Onion
• 1/2 cups Diced Carrot
• 1 clove (Large) Garlic, Minced
• 1 pound Sirloin Steak, Cut Into Bite Size Pieces
• 1 cup Mushrooms, Diced (white Or Baby Bellas)
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Black Pepper
• 1/2 cups Barley
• 1 cup Whole Kernel Corn
• 2 cans (14.5 Oz. Can) Clear Beef Broth
• 1 cup Water

1. In a large Dutch oven, add olive oil and place over medium-high heat. Add onions and carrots, stirring often, cook about 2 minutes. Add garlic and continue to cook until onions start to brown. Add steak and mushrooms, salt and pepper. Stir occasionally, cooking until steak just starts to brown, about 7 to 10 minutes. Stir in barley, corn, beef broth and water. Bring to a boil and then lower heat to simmer. Cook, stirring occasionally until barley is tender about 45 minutes. Serve with skillet cornbread.
2. Enjoy!
3. Miss

olive oil, onion, carrot, garlic, sirloin, mushrooms, kosher salt, black pepper, barley, kernel corn, water

Taken from tastykitchen.com/recipes/soups/beef-and-barley-soup/ (may not work)