1 lb. beef for stew, cut into 3/4 inch pieces
1 lg. onion, cut into 8 wedges
1 clove garlic, minced
2 tbsp. salad oil
1 tsp. salt
1/8 tsp. pepper
4 c. water
1/4 c. pearl barley
1 whole bay leaf
1 c. sliced carrots, sauteed in butter or oil
1/2 lb. mushrooms, sliced and sauteed in butter or oil
1/4 c. snipped parsley

Brown beef a few pieces at a time along with onion and garlic in salad oil in a Dutch oven. Pour off drippings. Sprinkle salt and pepper over beef. Add water, barley, and bay leaf. Cover tightly and simmer 30 minutes.

Add carrots and continue cooking, covered, for 30 minutes. Add mushrooms and continue cooking, covered, 30 minutes or until beef is tender and barley is done. Remove bay leaf. Stir in parsley. Serve immediately.