1 lg. chuck steak, cut from bone & cubed, save bone
1 lg. or 2 sm. onions, chopped
3 to 4 carrots, sliced
1/2 bag barley, rinsed well
2 sm. cans tomato sauce
Pinch each of garlic, oregano, basil and parsley

Brown beef and onions in large soup pot. Add water to fill pot 2/3 full. Add bone, carrots, tomato sauce, barley and spices. Cook 2 to 3 hours until meat is tender. Adjust seasonings to taste.