1 1/2 pounds beef stew meat, cut into bite-sized pieces
1 cup pearl barley, rinsed
2 carrots, peeled and sliced
2 celery stalks, sliced
1 onion, chopped
3 cloves of garlic, minced
1 cup mushrooms, sliced
1 can (14.5 oz) diced tomatoes, undrained
6 cups beef broth
2 cups water
2 bay leaves
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil