BEEF BARLEY SOUP

2 LBS stew meat, cut into chunks
2 14-oz cans beef broth or stock (may use a 32-oz carton)
2 cans water (about 4 cups)
1-1/2 cups diced carrots
1 cup diced celery
1 large onion, chopped
3/4 cup barley (uncooked)
1 tsp salt
1/8 tsp pepper
1 bay leaf

In a large pot, using a little oil, brown beef chunks.
Add liquids, seasonings, and bay leaf.
Bring to a boil; reduce heat, cover and Simmer 30 - 60 minutes until meat is tender.
Add vegetables and barley.
Bring to a boil; cover and reduce heat, simmer 60 minutes until barley is tender.
NOTE: One recipe makes 2 - 32oz containers full.