12 ounces beef or lamb stew meat, cut into 1-inch cubes
1 tablespoon cooking oil
4 14-ounce cans beef broth
1 cup chopped onion (1 large)
1/2 cup chopped celery (1 stalk)
1 teaspoon dried oregano or basil, crushed
1/4 teaspoon black pepper
2 cloves garlic, minced
1 bay leaf
1 cup frozen mixed vegetables
1 14 1/2-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
1. In a Dutch oven 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 1/2 hours for beef (45 minutes for lamb).
2. Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.
3. Makes 8 servings (11 cups)
4. Slow-cooker directions: Substitute regular barley for quick-cooking barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.