Sun Of A Gun Beef Stew

• 2 lbs london broil beef, chopped into small squares
• 6 potatoes, peeled and chopped into small squares
• 1 (10 3/4 ounce) can stewed tomatoes
• 1 large onion, chopped
• 1 clove garlic, minced or pressed
• 2 cups carrots, peeled, chopped
• 1 cup celery, chopped
• 1 cup whole kernel corn
• 1 cup peas (fresh, frozen or canned)
• 1/4 cup broccoli, chopped (optional)
• 1/4 cup turnip, chopped (optional)
• 3 quarts water
• 1/2 cup pearl barley (found in the dried bean section of the grocery store)
• 3 teaspoons salt
• 2 teaspoons black pepper
• 3 whole bay leaves
• 4 teaspoons parsley, chopped
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• to taste cornstarch
• to taste cooking oil (as necessary)

1. Heat oil in Dutch oven or large skillet. Add garlic and chopped beef.
2. Brown beef on all sides.
3. Add onion, stewed tomatoes, and 3 quarts of water.
4. Add seasoning, tomatoes, potatoes, and onion and simmer for 2 hours watching carefully to be sure the pot doesn't go dry.
5. Add vegetables and pearl barley and simmer covered for 1 hour.
6. Add water as needed.
7. Thicken stew with cornstarch.

beef, potatoes, tomatoes, onion, clove garlic, carrots, celery, whole kernel corn, peas, broccoli, water, pearl barley, salt, black pepper, bay leaves, parsley, basil, oregano, cornstarch, cooking oil

Taken from www.food.com/recipe/sun-of-a-gun-beef-stew-5184 (may not work)