1 1/2 lb. stewing beef
2 tbsp. cooking oil
5 c. water
1/3 c. barley
2 tbsp. instant beef bouillon
1/2 tsp. thyme leaves
1/2 tsp. marjoram (crushed)
1/4 tsp. pepper
1 bay leaf
4 to 5 med. carrots (sliced)
1/4 lb. can green beans
1 c. celery

Brown meat in oil, pour off drippings. Add water, onion, barley, bouillon, thyme, marjoram, pepper and bay leaf. Cover and cook for 1 hour 45 minutes. Stir in carrots, beans, celery and continue cooking until tender about 45 minutes. Remove bay leaf