Vicky's Stew

Beef Stew (not the most sexiest recipe, but it kicks butt on a cold
day)

1 lg. white onion, diced
2 cloves fresh garlic, diced
no salt butter (apx 2 tbl or as my friend says "a large slab") 1lb (+/-) beef (sirloin ... or whatever mystery red meat you can grab at Giant or Safeway -- for Chicago that's Jewel)
2 cans beef broth (I usually go for the Swanson zero fat low salt
variety)
1 pint water (less if you want a thicker broth) salt (to taste) pepper (to taste)
2 bay leaves
parsley (to taste)
basil (to taste)
rosemary (to taste)
3 medium potatoes - cut to bite-size/one-inch cubes (I prefer red, with skins left on. very tasty)
2 handful of barley (don't get greedy. This is a thickener. Size of palm without barley spilling over will do.)
2 cans diced tomato (with juice - go for the low salt variety, if
available)

Sauté onion and garlic in slab o' butter until onions are clear; add meat to brown (do not overcook meat .. just brown it. The meat will cook as you simmer broth.). Add broth and stir in next 7 ingredients. Add potatoes and barley. Simmer for 10 minutes. [If you desire vegetables, such as carrots and celery, I recommend adding maybe three of each at around 5 minutes after you add potatoes and barley. Carrots and celery should be tender, not mushy. Add diced tomatoes with juice. Simmer the whole concoction for another 15 minutes. Serve and enjoy!