1 lb. stew meat, cut in 1/2" pieces
1 tsp. oil
2 c. water
2 tsp. beef bouillon
1 tsp. chives
1/2 tsp. dried basil
1 bay leaf
1/2 c. barley, uncooked
1 (46 oz.) can tomato juice
2 carrots, diced sm.
2 potatoes, diced sm.
1 stalk celery, diced sm.
1/2 c. frozen peas
Salt & pepper to taste

Brown meat in oil. When nicely browned, add water, bouillon and bay leaf. Cover and simmer until beef is tender. Stir in tomato juice, chives, basil, barley, carrots, potatoes and celery. Heat to boiling, reduce heat. Cover and simmer until veggies are tender. During last 20 minutes, add peas. Can be cooked in crock pot after meat is browned.