1 1/2 pounds beef steak, cut into 1 inch cubes



3 medium carrots, chopped

3 medium parsnips, chopped

1/2 cup pearl barley

8 medium potatoes 1 cup beef stock

1/4 teaspoon salt, to taste

1/4 teaspoon pepper, to taste

Preparation:

Boil some water in a large saucepan, sufficient to cover the meat,

and have approximately 1 inch left above. Put in the large chunks

of meat, and lower the heat to keep the stew simmering. Put in the

chopped or diced carrots and parsnips. Add herbs, salt and pepper

to taste. Let simmer for about 20 minutes.

Add peeled whole potatoes and some stock/soup mixture or

cornstarch to thicken. Keep the mixture simmering and stir

occasionally. After about an hour from start time, taste it and

check the potatoes.