Ingredients

• 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 12-inch slices peeled parsnip, or 1/2-inch cubes peeled potato
• 2/3  cup quick-cooking barley

Directions

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.