Beef and Barley Amish Stew

1 tbs canola oil
1 lb. beef round steak, cut into 1/2 inch chunks
1 onion, chopped
16 oz sliced mushrooms
2 cups baby carrots, chopped
1 29 oz can of diced tomatoes, undrained
10 cups of beef stock
1 tub knorr's beef stock
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground thyme
3/4 cup quick cooking pearl barley

In stock pot, heat oil over high heat. Add beef, onion, mushrooms, and carrots; saute for 6-8 minutes. Add diced tomatoes (including the liquid), beef stock, salt, pepper, and thyme; bring to a boil. Reduce heat to low and simmer until beef is tender. Add barley and simmer an additional 15-20 minutes or until barley is tender.

Serving Size: makes 6 - 1 & 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MAJIKAL1.