1 1/2 lbs. beef chuck with bone, cut in cubes
Salt & pepper
2 tbsp. vegetable oil
2 c. chopped onions
1 c. diced carrots
1/2 c. chopped celery
1 lb. mushrooms, sliced
1 tsp. minced garlic
1/4 tsp. thyme
1 can beef broth
1 can chicken broth
1/2 c. pearl barley
3 tbsp. parsley

Rub salt and pepper into beef, brown beef in oil. Add onions, carrots and celery. Cover and cook until tender, 5 minutes. Stir in mushrooms, garlic and thyme. Cook 3 minutes more. Combine broths with water to make 6 cups. Stir into pot with barley. Bring to boil, reduce heat, simmer covered until beef is tender. Remove bone. Serve.