Nana'S Beef & Barley Stew - cooking recipe

Ingredients

1 large onion, chopped coarsely
2 garlic cloves, mashed
2 lbs stewing beef, cubed (chuck or round)
2 tablespoons olive oil
1 (10 1/2 ounce) can condensed beef broth (I have used 4 beef bouillon cubes dissoved in 1 1/4 cup boiling water for this)
4 cups water
2 bay leaves
1 1/2 tablespoons Worcestershire sauce
salt and pepper
6 carrots, peeled and cut into bite-size chunks
4 celery ribs, trimmed and cut into bite-size chunks
1 (4 ounce) can mushrooms
1 cup pearl barley, cooked to package directions

Preparation

Heat olive oil in a large heavy pot.
Saute chopped onion, mashed garlic and beef until beef is browned on all sides.
Add beef broth, water, bay leaves, Worcestershire sauce and salt and pepper.
Bring mixture to a boil, then lower heat to a simmer.
Simmer 1 1/2 hours.
Add carrots and celery and simmer an additional 30 minutes.
You may have to add some more water at this point.
Add mushrooms and cooked barley, simmer another 15 minutes.
Remove bay leaves and serve.