1/2 lb. stew beef
1/2 c. chopped onion
1 clove garlic, minced
6 c. water
1 (1 lb.) can tomatoes (plus juice), cut up
1/2 - 3/4 c. barley
1/2 c. sliced celery
1/2 c. sliced carrots
3 beef bouillon cubes
2 bay leaves
1-2 c. frozen green beans
2 med. potatoes, diced

Brown meat. Add onion and garlic. Cook until tender. Stir in rest of ingredients, except frozen vegetables. Bring to boil. Reduce heat. Cook until carrots are tender. Add frozen vegetables; cook 10 minutes. Serves 8.