2 1/2 lbs. round steak, cut in chunks
2 tbsp. butter
1/2 c. barley
2 med. onions, sliced
2 tbsp. parsley, chopped
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 1/2 c. chopped celery
1 1/2 c. sliced carrots
1/4 tsp. thyme leaves

About 2 1/2 hours before serving: In large pot over medium heat, brown beef in butter; add 6 cups hot water, barley, 1 sliced onion, parsley, salt, pepper and bay leaf. Heat to boiling; reduce heat to low, simmer, covered about 1 1/2 hours.

Stir in remaining sliced onion and rest of ingredients and cook 30 minutes longer, or until beef is fork tender. Discard bay leaf. makes about 11 cups or 8 servings.