Ingredients:

12 oz (375 g) trimmed boneless beef sirloin steak
1 tbsp (15 mL) butter
3 cloves garlic, minced
2 carrots, diced
1 onion, diced
1/2 tsp (2 mL) dried thyme
2 cups (500 mL) sliced mushrooms
1/2 cup (125 mL) pearl barley
2-1/2 cups (625 mL) beef stock
2 tbsp (30 mL) Worcestershire sauce
3 tbsp (45 mL) all-purpose flour
3 cups (750 mL) milk
1 cup (250 mL) shredded Canadian Cheddar or Swiss cheese
Salt and pepper, to taste

Indtructions:
Cut steak into 3/4-inch (2 cm) cubes. In large pot, melt butter over high heat, sauté and brown beef on all sides. Reduce heat to medium-high. Add garlic, carrots, onion and thyme; cook, stirring, for 3 min or until onions are softened. Add mushrooms and barley and stir to combine. Stir in beef stock and Worcestershire; bring to boil over high heat. Reduce heat to low, cover and simmer for about 20 min or until barley is tender. Increase heat to medium. Whisk flour into milk and gradually stir into pot. Cook, uncovered, stirring often, for about 5 min or until slightly thickened. Season to taste with salt and pepper and Worcestershire sauce. Ladle into bowls and sprinkle with cheese