- In a large saucepan, brown the meat in the oil. Season with salt and pepper. Transfer to a plate.
- In the same pan, brown the onion and mushrooms. Season with salt and pepper. Add oil, if needed. Add the carrots, barley, and garlic and sauté for 2 to 3 minutes. Return the meat to the pan. Add the broth and water and bring to boil.
- Cover and simmer for about 1 hour or until the barley and meat are tender. Adjust the seasoning. Add broth, if needed.
Take advantage on the cheapest beef cuts: Sirloin tip, round, etc.. They are perfect for this type of dish's cooking time. Indeed, the long, slow cooking is ideal for tenderizing the toughest cuts of meat.