Ingredients
2 pounds beef stew meat, cut into 1-inch pieces1 tablespoon canola oil5 cups water4 medium carrots, chopped4 celery ribs, chopped1 large onion, chopped1 can (14-1/2 ounces) diced tomatoes, undrained2 tablespoons tomato paste4 teaspoons beef bouillon granules1 teaspoon each dried oregano, thyme, basil and parsley flakes1/2 teaspoon salt1/4 teaspoon pepper1 cup quick-cooking barley
Preparation
In a Dutch oven, brown meat in oil on all sides; drain. Add the water, carrots, celery, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until meat is tender.
Stir in barley; cover and simmer 10-15 minutes longer or until barley is tender.
