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Ingredients
  • 8 ounces blade steak, trimmed of gristle and cut into ½-inch pieces
  • Salt and pepper
  • 2 teaspoons vegetable oil
  • 6 ounces cremini mushrooms, trimmed and sliced thin
  • 2 carrots, peeled and cut into ½-inch pieces
  • 1 small onion, chopped
  • 2 tablespoons tomato paste
  • 3 garlic cloves, minced
  • ½ teaspoon dried thyme
  • 4 cups low-sodium chicken broth
  • 4 teaspoons soy sauce
  • ½ cup quick-cooking barley
  • 2 tablespoons chopped fresh parsley
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