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Prep time: 20 minutes Cooking time: 40 minutes Makes four servings 2 cups water 1/4 cup uncooked pearl barley 1 pound boneless beef sirloin steak or top round steak, cut into 1-inch cubes 6 ounces mushrooms, sliced 1 clove garlic, minced 4 cups Swanson Beef Broth (regular, 50 percent Less Sodium or Certified Organic) 1/4 teaspoon dried thyme leaves, crushed Generous dash ground black pepper 2 medium carrots, sliced

Heat water in medium saucepan over medium-high heat to a boil. Add barley. Reduce heat to medium-low. Cover and cook for 40 minutes, or until barley is tender, stirring occasionally. Drain. Cook beef in 3-quart nonstick saucepot until well browned, stirring often. Add mushrooms and garlic and cook until mushrooms are tender.
Stir in broth, thyme, black pepper and carrots. Heat to a boil. Reduce heat to low. Cover and cook for 10 minutes, or until carrots are tender. Stir in barley.
Tip: Substitute 1/2 cup quick-cooking barley for pearl barley. Cook for 12 minutes (or according to package directions), or until barley is tender.