1 1/2 lbs. chuck steak
Flour
2 tbsp. oil
1 onion, chopped
1 clove garlic, crushed
1 tbsp. soy sauce
1/2 tsp. seasoned salt or oregano
3 c. beef stock
1/4 c. pearl barley
2 c. sliced carrots
1/2 chopped celery
Pepper to taste

Trim fat and bones from meat and cut into bite-sized cubes. Dust beef with flour. Using a heavy pot, brown beef in hot oil, browning all sides. Remove meat and set aside. Add onion and garlic to drippings and cook until onion is transparent. Return the meat to pot. Add broth and barley. Cover and simmer for 45 minutes. Add carrots and celery and simmer until meat is tender, about 40 minutes. Add 1/2 to 1 cup of water as needed and season with pepper as desired. 2 1/2 hours to prepare.

Serves 6.