Cut all vegetables to equal-sized cubes.
Sauté the beef cubes, onion and garlic in olive oil.
Put the cooked beef aside.
In the same pan, sauté the diced vegetables with barley for 3 to 4 minutes, stirring frequently to avoid browning.
Add the cooked beef to the mixture.
Add Beef-Onion CANTON® fondue broth, water and bay leaf. Cover and let simmer for about an hour until beef is tender and vegetables are cooked.
Serve in a bowl accompanied by a piece of toast spread with salted butter.
