This recipe works really well with left over roast beef as well!
Tip: Don’t have balsamic vinegar in the house? Substitute 2 tsp (10 ml) red wine vinegar and 1 tsp (5 ml) brown sugar or molasses.
Courtesy of CookWithCampbells.ca™
Brown beef with oil heavy bottomed sauce pan or Dutch oven at medium-high heat.
Stir in carrot, onion, celery and garlic. Cook for 5 minutes.
Add broth, barley and vinegar. Heat to a boil. Reduce heat to low and cook covered for 30 minutes. Served with green onion sprinkled on top.
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