1 1/2 lb. boneless beef chuck cubes
2 c. finely chopped onion
1/2 c. sliced celery
2 garlic cloves, minced
1 (14 1/2 oz.) can beef broth
1 (14 1/2 oz.) can chicken broth
1 tsp. salt
1/2 tsp. pepper
1 tbsp. cooking oil
1 c. diced carrots
1 lb. sliced fresh mushrooms
1/2 tsp. dried thyme
2 c. water
1/2 c. medium pearl barley
3 tbsp. chopped parsley

In a large kettle, brown meat in oil. Remove meat with a slotted spoon and set aside. Sauté onion, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir for 3 minutes. Add broths, water, barley, salt and pepper. Return the meat to pan; bring to a boil. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until barley and meat are tender. Add parsley.

Yields 11 servings.