1 lb. beef for stew, cut into 3/4 in. pieces
1 lg. onion, cut into 8 wedges
1 clove garlic, minced
2 tbsp. cooking fat or oil
1 tsp. salt
1/8 tsp. pepper
4 c. water
1/4-1/2 c. pearl barley
1 c. sliced carrots
1/2 lb. mushrooms, sliced
1/4 c. snipped parsley

Brown beef, onion and garlic in fat in Dutch oven. Pour off drippings. Sprinkle salt and pepper over beef. Add water, barley and bay leaf. Cover tightly and simmer 30 minutes. Add carrots and continue cooking, covered, 30 minutes. Add mushrooms and continue cooking, covered, 30 minutes or until beef is tender and barley is done. Remove bay leaf. Stir in parsley. Makes four 1 1/2 cup servings.