Ingredients:
2-3 tbls. vegetable oil
1-1/2-2 lbs of stewing beef
8 quarts water
10 cubes of beef boullion
1 medium onion diced
2-3 stocks of celery
2-3 tsp dill weed
Pepper and beau monde seasoning to taste
3-4 large carrots
1 box barley

How to make this recipe:
In a large stockpan, brown sides of beef with vegetable oil, add water, cubes and chopped onions, celery stalks, dill weed and seasonings. Simmer 3 hours over medium heat.

Cut carrots into chunks and add to soup mixture. Then add barley, cover and simmer for more 1 hour until barley is tender. Remove celery stalks and serve. Notes: Serves 8 with lots of leftovers, which can be placed in the freezer.

Prep time: 20 minutes

Serves 8

Recipe from: Betty Dunsire