Barley-Beef Soup

12 ounces beef stew meat, cut into 1-inch cubes
1 Tbsp cooking oil
4 14-ounce cans beef broth
1 cup chopped onion (1 large)
1/2 cup chopped celery (1 stalk)
1 tsp dried oregano or basil, crushed
1/2 tsp black pepper
2 cloves garlic, minced
1 bay leaf
1 cup frozen mixed vegetables
1 14.5 ounce can diced tomatoes, undrained
1 cup 1/2-inch slices peeled parsnip or 1/2-inch cubes peeled potato
2/3 cup quick-cooking barley (or regular if using slow cooker)

1. In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, 1/2 tsp black pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours.
2. Stir in frozen vegetables, undrained tomatoes, parsnip (or potatoes), and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.

Can also use slow cooker - Brown meat, add it and remaining ingredients (substituting regular barley for quick-cooking) to slow cooker. Cook on low for 8-10 hours or high for 4-5 hours.

Source: Better Homes and Gardens New Cookbook

Try #1 - November 11. 2010
This was great! I used 1/2 chicken broth and 1/2 vegetable broth. Didn't seem to make a difference in the taste. I also added carrots with the onions and seasonings at the beginning. Note to self: quick barley does not equal pearl barley! I thought they were one in the same, but I just had regular pearl barley, which takes more like 30-45 minutes to cook! So I will have to factor that in next time. Otherwise, this was a great recipe, and I'll definitely make it again!