3 T. oil, 2 lbs stew beef cut in 1" chunks (soak chunks in Italian dressing overnight in a covered container in refrigerator.), 1 t. garlic powder, 1 medium onion (chopped), 2 T. flour, 1 t. Worcestershire sauce, 1/4 t. pepper, 4 cubes beef bouillon, 4 cups water, 4 cups potatoes (cubed), 2 cups carrots (chunks), 1 cup sliced celery, 1 cup frozen peas, 1 cup frozen corn (optional, I don't add this), 1 cup barley, 1 (28 oz.) can crushed tomatoes.
Brown beef in dutch oven in oil with onions. Add spices and flour. Soften the bouillon in boiling water and stir in with the vegetables. (Don't put the peas or corn in until the last 10 minutes). Cook on the stove at medium for about 2 hours until done. Be sure to check and stir a few times taking care not to overcook or burn the bottom.