From Stop and Shop
2 pounds chuck shoulder roast
1/2 tsp each salt and black pepper
1 tbsp canola oil
2 cups chopped onions, coarse cut
2 cups chopped carrots, coarse cut
4 cups beef broth
6 oz Portobello mushrooms, cleaned and cubed
3/4 cup pearl barley
2 tsp dried oregano leaves
1/2 – 1 tsp garlic powder
1 14.5 oz can diced tomatoes, drained
Cut beef into 1″ cubes, trimming fat. Sprinkle beef with salt and pepper.
Heat oil in large saucepan or Dutch oven over medium-high heat. Add beef and quickly brown on all sides. Remove beef from pan. Brown onions in pan drippings for 2-3 minutes. Reduce heat and add carrots and mushrooms, continue to cook vegetables for 3-4 minutes.
Stir in broth, barley, oregano and garlic powder. Return beef to pan, cover and simmer for 1-1/2 hours, stirring occasionally. Stir in tomatoes and heat for another 5 minutes.