3 tbsp. salad oil
2 lb. beef chuck, cut into 3/4 inch cubes
2 c. chopped onions
1 tsp. minced garlic
1/2 tsp. thyme
1/2 tsp. marjoram
6 c. water
2 cans beef broth
1 1/2 c. diced carrots
3/4 c. diced celery
3/4 c. barley
1 1/2 tsp. salt
1/2 tsp. ground pepper
3 c. diced potatoes

In large stockpot or Dutch oven, heat oil over medium-high heat. Add half the meat and cook, stirring occasionally, until browned on all sides. Remove meat and set aside. Brown remaining meat. Return all meat to stockpot.

Add onions, garlic, thyme and marjoram; cook, stirring, 10 minutes more. Add water, beef broth, carrots, celery, barley, salt and pepper. Bring to a boil; reduce heat and simmer uncovered 1 1/2 hours. Add potatoes. Bring to a boil; reduce heat and simmer uncovered 30 to 40 minutes, until potatoes are tender. Makes 14 cups, 225 calories per cup.