• 1 tbsp Bertolli olive oil 15 mL
• 1 1/2 lbs boneless beef chuck, cut into 1-inch (2.5 cm) cubes 750 g
• 1 pkg Lipton Onion Recipe Soup Mix
• 2 cups water 500 mL
• 2 cups Knorr Beef Broth 500 mL
• 1 can (28 oz/796 mL) diced tomatoes
• 3/4 cup uncooked pearl barley 175 mL
• 2 cups baby carrots 500 mL
• 8 oz mushrooms, sliced 230 g
• 1 cup frozen green peas 250 mL

1. In 6-quart saucepot, heat olive oil over medium-high heat and brown beef. Add in soup mix, water, broth, tomatoes and barley. Bring to a boil. Reduce heat to medium-low, add in carrots and mushrooms, and simmer covered, stirring occasionally, for 1 1/2 hours or until beef is tender. Stir in peas. Cook 5 minutes or until peas are tender.

Makes: 6 servings