Beef, Barley And Vegetable Soup - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
2 None onions, chopped
2 cloves garlic, crushed
2 1/4 lbs cubed beef stew meat
2 None rutabagas, chopped
1 None parsnip, chopped
1/2 cup pearl barley
4 cubes beef bouillon, crumbled
2 None bay leaves
8 cups water
2 tbsp chopped parsley

Preparation

Heat the oil in a Dutch oven on high heat. Add the onion and garlic and saute until softened.
Add the beef, rutabagas, parsnip, barley, crumbled bouillon cubes, bay leaves and water to the pan. Bring to a boil. Reduce the heat to low; cover and simmer 2 hours or until beef is tender, stirring occasionally.
Remove and discard bay leaves. Season to taste. Sprinkle with the parsley.