1 lb. beef, boneless chuck - tip or round
1 T. vegetable oil
1 c. water
2 tsp. instant beef bouillon
1½ tsp. salt
¼ tsp. marjoram
¼ tsp. thyme
⅛ tsp. pepper
1 bay leaf
4 c. water
3 medium carrots, sliced
1 large stock celery, sliced
1 medium onion, chopped
1 can (16 oz.) whole tomatoes
½ c. uncooked barley (optional)
In Dutch oven, cook and stir beef in oil over medium heat until browned.
Stir in 1 c. water, bouillon, salt, marjoram, thyme, pepper and bay leaf.
Cover and simmer until beef is tender, 1 to 1½ hrs.
Stir in 4 c. water, carrots, celery, onion and tomatoes (with liquid).
Heat to boiling. Reduce heat. Cover and simmer 35 min. or until carrots are tender.
Optional: Add ½ c. uncooked barley with the tomatoes.