Instructions: Boil barley and water in 2-quart saucepan 25 minutes or until tender. Drain; set aside.

Heat butter in 4-quart saucepan. Add celery, onion, carrot, parsnip, cabbage, corn, rutabaga, turnip, green beans and garlic and saute slowly 5 minutes. Add hot stock, bay leaf and Worcestershire sauce. Simmer slowly 30 minutes, then add drained barley, chopped tomatoes and cooked steak. Simmer 15 minutes.

Add parsley and salt and pepper. Remove bay leaf and serve.

This recipe yields 6 to 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.