Beef 'N Barley Soup - cooking recipe

Ingredients

1 1/2 lb. beef for stew, cut into 1/2 to 3/4-inch pieces
2 Tbsp. cooking fat
5 c. water
1 medium onion, chopped
1/3 c. barley
2 Tbsp. instant beef bouillon
1/2 tsp. salt
1/2 tsp. thyme leaves
1/2 tsp. marjoram, crushed
1/4 tsp. cracked black pepper
1 bay leaf
4 to 5 medium carrots, sliced diagonally
1/2 lb. or 10 oz. pkg. frozen green beans, broken into 2-inch pieces *
1 c. diagonally sliced celery

Preparation

Brown meat in cooking fat in Dutch oven or soup pot.
Pour off drippings.
Add water, onion, bouillon, salt and herbs.
Cover tightly and cook slowly 1 hour and 15 minutes.
Stir in carrots, green beans and celery and continue cooking, covered, 45 minutes or until meat is tender and vegetables are done.
Remove bay leaf.