Beef and Barley Soup

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.

Enjoy!

Miss