Servings: 6

2 Tablespoons butter 2 Tablespoons butter
1 cup barley, rinsed and drained 1 cup barley, rinsed and drained
2 Tablespoons olive oil 2 Tablespoons olive oil
3 cloves garlic, minced 3 cloves garlic, minced
2 medium yellow onions, chopped 2 medium yellow onions, chopped
8-12 oz white mushrooms, washed and sliced 8 to 12 oz white mushrooms, washed and sliced
1 pound chuck or top round beef, cut into 1" chunks 1 pound chuck or top round beef, cut into 1" chunks
salt and ground black pepper to taste salt and ground black pepper to taste
6 cups chicken stock 6 cups chicken stock

Melt the butter in a 4-quart Dutch oven and brown barley for 2 to 3 minutes. Remove from heat.
Heat large frying pan and add 1 Tablespoon olive oil. Add garlic and onions, and sauté for 5 minutes. Add mushrooms and sauté until mushrooms begin to brown. Add to the barley.
Season the beef with salt and pepper to taste. Heat frying pan again and add the remaining 1 Tablespoon oil. Brown beef and add to the casserole. Add 3 cups stock, cover, and bake in preheated 350 degrees oven for 1 hour or until liquid is almost absorbed.
Add remaining 3 cups stock, cover and bake another 50 minutes more, or until meat is tender. Add salt and pepper to taste.