This recipe was clipped from a newspaper then pasted onto an index card, it was found in a large collection, date unknown. It’s pretty stained so it looks like it was a favorite. I’ve typed it below along with a scanned copy.

BARLEY BEEF STEW

2 lbs. boneless beef for stew, cut in 1 1/2-inch pieces
3 tblsp. lard or drippings
1 teasp. salt
1/8 teasp. pepper
1/8 teasp. rosemary
1/4 cup chopped onion
2 cups water
2 beef bouillon cubes
1/4 cup barley
1 can (4-oz.) mushroom stems and pieces
1 cup coarsely grated carrot
1/4 cup chopped pimiento

Brown meat in lard or drippings. Pour off drippings. Add salt, pepper, rosemary, onion, water, bouillon cubes and barley. Cover tightly and cook slowly 2 hours. Add mushrooms, carrot and pimiento. Cover tightly and cook slowly 30 minutes or until beef is tender. Makes 6 servings.