1/4 tsp. thyme
1 beef soup bone
1 lb. lean beef stew meat, cut in sm. pieces
1 to 2 tbsp. cooking oil
1 med. onion, chopped
1 c. carrots, chopped
1 c. celery, chopped (include some leaves)
1/4 tsp. marjoram
1 (1 lb.) can tomatoes
2 tbsp. dried parsley flakes
1 tbsp. salt
1 bay leaf
3 peppercorns
3/4 c. pearl barley

Brown beef (cut up in small pieces) in oil in a large kettle or Dutch oven. Add water, soup bone, and herbs and spices and bring to a boil. Simmer 1 1/2 to 2 hours. Remove bone, skim fat from top of soup. Add vegetables, cook about 30 minutes. Add barley. Cook about 10 more minutes until barley is done and vegetables are tender. Makes 6 to 8 servings. Freezes well. Tastes best on second and subsequent days.