1 lb. beef stew pieces
1 lg. onion, cut into 8 wedges
1 clove garlic, minced
2 tbsp. cooking oil
1 tsp. slat
1/8 tsp. pepper
4 c. water
1/4 c. parsley
1/4 c. pearl barley
1 whole bay leaf
1 c. sliced carrots
1/2 lb. mushrooms, sliced

Brown beef, onion and garlic in the oil in a Dutch oven. Pour off drippings. Sprinkle salt and pepper over beef. Add water, barley and bay leaf. Bring to boiling, cover tightly and simmer 30 minutes. Add carrots and continue cooking, covered, 30 minutes. Stir in mushrooms and cook, covered, 30 minutes or until beef is tender and barley is done. Add a little water if mixture gets too thick. Remove bay leaf and stir in parsley. Makes 4 servings of 1 1/2 cups each.