Beef Barley Soup

Beef Barley Soup from Tim Sprunger

3 - 4 C raw beef cubes - use stew meat or roast or shanks. Cut into small cubes
1 tbsp vegetable oil
1/2 C chopped onion
14 oz beef broth
1 1/2 tsp salt
1/2 tsp pepper
1 1/2 tsp dried thyme
1 bay leaf
1/3 C med pearl barley
9 oz pkg frozen french cut green beans

Heat oil in dutch oven over med heat; brown meat. Add onion; cook and stir 5 min or until tender. Add broth & 4 C water, salt, pepper, thyme, & bay leaf; bring to a boil. Reduce heat; cover tightly and simmer 1 hour. Stir in barley; continue cooking, covered, 1 hr until barley is tender. Add green beans; bring to a boil. Reduce heat; simmer 3 min or until beans are tender. Remove & discard bay leaf.