1 lb. chuck roast beef, cut into 1/2 inch cubes
1 tbsp. vegetable oil
1/2 c. chopped onion
1 clove garlic, minced or 1/2 tsp. garlic powder
7 c. water
1 (16 oz.) can whole tomatoes, undrained and cut into pieces
1/2 c. Quaker Scotch Brand Pearled barley
1/2 c. sliced celery
1/2 c. carrots, sliced and halved
4 beef bouillon cubes
1/2 tsp. crushed basil leaves
1 bay leaf
1 (9 oz.) frozen or 1 (16 oz.) can cut green beans, undrained

Brown meat in oil. Add onions and garlic and cook until onions are tender. Stir in remaining ingredients except beans. Cover and bring to boil. Reduce heat and simmer 50 minutes, stirring occasionally. Add green beans and continue cooking about 10 minutes or until meat and barley are tender.