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Ingredients
- 1 lb Chuck Roast (small dice)
- 1 ½ cup Carrot (small dice)
- 1 cup Celery (small dice)
- 1 cup Onion (small dice)
- 1 cup Pearl Barley
- 8 cups Beef Broth
- 2 cups Water
- 2 Tbsp Olive Oil
- ¾ cup Pepper Palace Most Excellent Steak Marinade
- 2 Tbsp Pepper Palace Italian Seasoning
- 1 Tbsp Pepper Palace Garlic Herb Seasoning
- 1 Tbsp Pepper Palace Great Canadian Seasoning
Instructions
- Marinade diced chuck roast, in a mixture of Most Excellent Steak Marinade, Italian Seasoning, Garlic Herb and Great Canadian Seasoning for at least 1 hour or overnight.
- Saute vegetables on medium heat until the onions begin to turn translucent.
- Add steak to veggies and saute until steak is browned.
- Add barley to sauteed steak/veggies and toast for one minute.
- Add Broth, and water slowly and heat until boiling.
- Reduce heat to simmer and cook for 20 minutes or until barley is tender.
- Serve and enjoy!