Beef and Barley Stew

Ingredients
1 lb. beef chuck roast or stewing meat
2 T. flour
1/3 C. barley
1 bay leaf
2 T. butter
2 tablespoon oil
2 carrots, sliced
1 stalk celery, chopped
1/2 onion, chopped
4 cups water
1 can cream of celery soup
2 beef bouillon cubes
1/2 tsp. salt
1/2 tsp. garlic powder
2 medium sized potatoes, cut into 1" cubes
salt to taste
ground black pepper to taste

Directions
1.  In a large stock pot, add butter, oil and saute onions and celery.
2.  Coat beef with flour and add to pot.  Brown on all sides.
3.  Add salt, garlic powder, water, soup, bouillon, and bay leaf.  Bring to a boil and then reduce heat to a simmer.  Cook for 30 minutes.
4.  Add barley and carrots. Cook for 15 minutes. 
5.  Add potatoes.  Cook for 25 minutes or until potatoes are done.
6.  Season with additional salt and pepper to taste.  Remove bay leaf before serving.