Ingredients:
12 ounces of beef stew meat
1 tablespoon cooking oil
4 cups beef broth
1 cup chopped onion (1 large)
½ cup chopped celery (1 stalk)
1 teaspoon dried oregano or basil, crushed
¼ teaspoon black pepper
2 cloves garlic minced
1 bay leaf
1 cup frozen mixed vegetables
14 ounce can diced tomatoes, undrained
1 can peeled/cut potatoes
½ cup quick-cooking barley
1 tablespoon cooking oil
4 cups beef broth
1 cup chopped onion (1 large)
½ cup chopped celery (1 stalk)
1 teaspoon dried oregano or basil, crushed
¼ teaspoon black pepper
2 cloves garlic minced
1 bay leaf
1 cup frozen mixed vegetables
14 ounce can diced tomatoes, undrained
1 can peeled/cut potatoes
½ cup quick-cooking barley
Directions:
In a large saucepan brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 hour for beef.
Stir in frozen vegetables, undrained tomatoes, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.