2 lb. lean boneless beef chuck, cut in 3/4 inch pieces
6 c. water
1 lg. onion, sliced
1 can (28 oz.) tomatoes, drained and liquid reserved
1/2 tsp. dried thyme leaves
2 c. sliced celery
1/2 c. med. grain barley
4 med. carrots, cut in 1 inch chunks
2 c. frozen cut green beans

Put beef, water and tomato liquid into pot. Cover and bring to a boil over high heat. Skim foam from top. Add celery, carrots, onion, salt, thyme, pepper and barley; return to a boil. Cover and reduce heat to low. Simmer 2 hour or until meat is tender. Add green beans and tomatoes; simmer, uncovered, 30 minutes longer.