Beef Barley Soup - cooking recipe

Ingredients

1 lb. chuck (tip or round), cut into 1/2-inch cubes
1 Tbsp. oil
1 c. water
1 to 2 cans beef broth
1/4 tsp. marjoram
1/4 tsp. thyme
1/8 tsp. pepper
1 bay leaf
4 c. water
1/2 c. barley
4 medium carrots, sliced
1 small can tomato sauce
1 large celery stick, sliced
1/2 c. chopped onion

Preparation

Cook beef in oil to brown.
Stir in 1 cup of water and spices.
Cook 1 to 1 1/2 hours.
Stir in barley, 4 cups water, carrots, celery, onions, tomato sauce and broth.
Heat to boiling. Simmer until carrots are crisp and tender, about 30 minutes.