1 lb. stew meat
2 tbsp. vegetable oil
3/4 c. onion
1 tsp. garlic
9 c. water
9 beef bouillon cubes
1 bay leaf
1/4 tsp. pepper
1 tsp. dried thyme
1 1/2 c. rutabaga
1 1/2 c. carrots
1 1/2 c. celery
16 oz. tomatoes, canned
3/4 c. med. barley
1 pkg. frozen cut green beans
1 tsp. dried basil

Cut stew meat into 1/2 inch cubes, chop onion, mince garlic, slice carrots and celery, cube rutabaga and cut-up canned tomatoes. Brown meat in oil in Dutch oven. Stir in onion and garlic. Cook until onion is tender. Stir in next 11 ingredients. Cover, bring to boiling. Reduce heat, simmer 1 hour, stirring occasionally. Stir in green beans, simmer until barley and beans are tender, about 15 minutes. Remove bay leaf. About 16 cups.