- 1 tbsp (15 mL) vegetable oil

-1 lb (500 g) Beef Stewing Cubes, trimmed 

-6 cup(s) (1.5 L) vegetables, cut in small pieces (i.e. onions, carrots, celery, rutabaga and/or potatoes)

-¼ cup(s) (50 mL) pot or pearl barley

-1 can (10 oz/284 mL) beef broth

-¼ tsp (1 mL) EACH dried thyme, dillweed and pepper

-1 bay leaf

1.Heat oil in Dutch oven over medium-high heat; brown beef cubes. Stire in vegetables, barley, broth, thyme, dillweed, pepper and bay leaf.

2.Add 4 cups (1 L) water; bring to boil. Reduce heat to simmer; cover and cook for about 2 hours or until beef and barley are tender.

3.Discard bay leaf before serving.