1/4 c. olive oil
2 cloves garlic, sliced
2 lbs. beef or lamb cubes
2 c. consomme or bouillon
2 c. barley, rinsed
6 c. water
1 tsp. salt
3 carrots, sliced

Heat olive oil in Dutch oven. Brown garlic, then add meat and brown on all sides. Add all other ingredients except carrots. Bring to boil, then reduce heat and simmer, covered, for 30 minutes. Add carrots and simmer 30 minutes more. Stir occasionally and add water if it gets too dry. Can also add can of tomatoes.