Beef vege soup...

INGREDIENTS:

1 lb cubed chuck meat.
1 large onion, diced.
3 cloves garlic.
1/2 tsp oregano.
1 bay leaf.
1/2 tsp black pepper powder.
1/4 cup barley, (optional).
4 cups water.
1 tsp salt.
1/2 cup carrots.
1/4 cup peas.
1/4 cup diced potatoes.
2 to 3 tbsp corn flour, as needed.

METHOD:
Combine the first nine ingredients in a large sauce pan.  Bring to a boil, reduce heat and simmer for about 1 1/2 hours or until the meat is cooked.  Add vegetables and cook over medium heat for 10 minutes, uncovered. Mix the corn flour with 1/2 cup stock and add to that soup, mix well till the soup is thick, remove from fire.  Add more salt if needed  and serve hot.

If pressure cooked, stir in the first nine ingredients and cook over medium heat for about 15 minutes.  Add vegetables and cook for another 10 minutes, uncovered. 

"ENJOY COOKING AND EATING"