1 tbsp. olive oil
2 cloves garlic, minced
1/2 cup carrot, chopped
1/2 cup celery, chopped
1 small onion, chopped
1 1/2 lb. stew beef (or cubed chuck steak)
4 cups water
1 bay leaf
1 cube beef bouillon
1/2 cup barley

In a soup kettle or Dutch oven, sauté garlic, carrot, celery and onion in olive oil until tender. Remove vegetables to a bowl and set aside.

Add the beef to the pot and brown evenly. Return the vegetables to the pot along with the water, bay leaf and bouillon.

Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Add the barley. Simmer, uncovered, for 30 minutes.

Serves 4.

Submitted by: Marcus