Beef 'N Barley Soup

• 1 1/2 lb. beef for stew, cut into 1/2 to 3/4-inch pieces
• 2 Tbsp. cooking fat
• 5 c. water
• 1 medium onion, chopped
• 1/3 c. barley
• 2 Tbsp. instant beef bouillon
• 1/2 tsp. salt
• 1/2 tsp. thyme leaves
• 1/2 tsp. marjoram, crushed
• 1/4 tsp. cracked black pepper
• 1 bay leaf
• 4 to 5 medium carrots, sliced diagonally
• 1/2 lb. or 10 oz. pkg. frozen green beans, broken into 2-inch pieces *
• 1 c. diagonally sliced celery

1. Brown meat in cooking fat in Dutch oven or soup pot.
2. Pour off drippings.
3. Add water, onion, bouillon, salt and herbs.
4. Cover tightly and cook slowly 1 hour and 15 minutes.
5. Stir in carrots, green beans and celery and continue cooking, covered, 45 minutes or until meat is tender and vegetables are done.
6. Remove bay leaf.

beef for stew, cooking fat, water, onion, barley, instant beef bouillon, salt, thyme, marjoram, cracked black pepper, bay leaf, carrots, frozen green beans, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=793022 (may not work)