Soup Swap! Vegetable Beef and Barley Soup

John Fleeger's VEGETABLE BEEF BARLEY SOUP 

3 tbsp. salad oil
2 lb. beef chuck, cut into 3/4 inch cubes
2 c. chopped onions
1 tsp. minced garlic
1/2 tsp. thyme
1/2 tsp. marjoram
6 c. water
2 cans beef broth
1 1/2 c. diced carrots
3/4 c. diced celery
3/4 c. barley
1 1/2 tsp. salt
1/2 tsp. ground pepper


In large stockpot ( No, not that one... the bigger one!) or Dutch oven, heat oil over medium-high heat. Add half the meat and cook, stirring occasionally, until browned on all sides. Remove meat and set aside. Brown remaining meat. Return all meat to stockpot.
Add onions, garlic, thyme and marjoram; cook, stirring, 10 minutes more. Add water, beef broth, carrots, celery, salt and pepper. Bring to a boil; reduce heat and simmer uncovered 1 - 1 1/2 hours.  Add barley and simmer for another hour uncovered.  Enjoy!