1 lb. lean, boneless round steak
5 c. water
2 (13 3/4 oz.) cans no-salt added beef broth
3/4 c. Chablis or dry white wine
1/4 c. tomato paste
1/4 tsp. whole thyme
1/4 tsp. whole rosemary, crushed
1/4 tsp. fennel seeds
1 bay leaf
1 1/2 c. frozen pearl onions
1 c. finely chopped celery
1 c. chopped carrot
1/2 c. pearl barley
1/2 tsp. salt
1/4 tsp. fresh chopped parsley

Trim fat from steak and cut into 1 inch cubes. Combine steak and next 8 ingredients in a large Dutch oven and bring to a boil. Partially cover and cook over medium low heat for 30 minutes.

Add onions and next 4 ingredients. Partially cover and cook 1 1/2 hours or until barely is tender. Discard bay leaf; stir in parsley. Yield: 2 quarts.