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