Beef Barley Soup 1965 - cooking recipe

Ingredients

2 lbs chuck roast, trimmed,cut 1 inch cubes
2 tablespoons canola oil
1 large onion, chopped
2 quarts beef stock or 60 ounces beef broth
16 ounces diced tomatoes, undrained
1 cup chopped carrot
1 cup chopped celery
1/2 cup green bell pepper, chopped
2/3 cup quick-cooking barley
2 teaspoons Worcestershire sauce
1 teaspoon black pepper
salt
1 1/2 tablespoons minced fresh thyme (1 tsp. dried)
1/2 cup chopped fresh parsley

Preparation

In a large stockpot over med.
heat braise the beef cubes in the oil for 6 minutes.
Add the onion, and keep browning for 12 minutes.
Stir in the stock, tomatoes, and cover.
Simmer 1 1/2 hours.
Add the carrots, bell pepper, celery, and barley.
Add the worcestrshire sauce, pepper, and salt.
Simmer another 30 minutes, or until vegies and tender, and barley is cooked.
Just before serving, about 8 minutes before add the thyme and parsley-- Serve with warm crusty bread.