Categories: Soups and Stews

Ingredients

• 2 lb. beef stew meat, cut into 1 inch pieces
• 1 tbsp. vegetable oil
• 5 cups water
• 4 celery ribs, chopped
• 4 medium carrots, chopped
• 1 large onion, chopped
• 1 can (14 1/2 oz) diced tomatoes, undrained
• 2 tbsp. tomato paste
• 4 tsp. beef bouillon granules
• 1 tsp. EACH, dried oregano, thyme, basil, and parsley
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 cup quick cooking barley

Directions

1. In a Dutch oven, brown meat in oil on all sides, drain. Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat, cover and simmer for 50 minutes.

2. Stir in barley, cover and simmer 10-15 min. longer or until barley is tender.

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