2 lb of top round steak at least 1 inch thick
2 tsp olive oil
1 1/2 medium onion
3 cloves of garlic minced fine
3 cup beef broth
1 cup soy sauce
1 cup brown sugar (4 tbls spoons of Molasses + 1 cup white sugar makes and = 1 cup brown sugar)
1 tsp fresh ground black pepper
1 1/2 cups of mixed bell pepper slices
3 tsp of corn starch
1 cup of cold water
1/2 tsp of Ginger

stir together and add items to taste,
Brown meat in skillet then place in a large casserole dish then add other ingredients.
Cover with foil and cook on low heat in oven. A convection oven does well with this dish.

Mushroom, water chestnuts optional
Serve over or with white and/or wild rice

Braised Beef with Mushrooms & Barley
Prep Time: 5 minutes
Cook Time: 3 hours

3-pound boneless beef chuck pot roast (arm, blade or shoulder)
1 tablespoon vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 pound medium cremini or button mushrooms, halved
1 medium onion, chopped
3 large cloves garlic, crushed
1 1/4 cups ready-to-serve beef broth
1 bay leaf
1/2 cup medium pearl barley
1 cup frozen peas, defrosted
1/3 cup dairy sour cream (optional)
1. In Dutch oven, heat oil over medium heat until hot. Add beef pot roast; brown evenly. Remove pot from roast. Season with salt and pepper.

2. In same pan, add mushrooms, onion and garlic. Cook and stir until onion is lighty browned. Add pot roast, broth and bay leaf. Bring to a boil; reduce heat to low. Cover tightly and simmer gently 1 1/2 hours.

3. Add barley. Cover tightly and continue simmering 45 to 60 minutes or until pot roast and barley are tender. Remove pot roast; keep warm. Remove bay leaf.

4. Add peas and sour cream, if desired, to barley mixture. Cook and stir until just heated through. Carve pot roast into thin slices; serve with barley mixture.
Makes 8 servings.