Barley Beef Soup

Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet, cook meat in hot oil over medium-high heat until brown. Drain off fat.

Transfer meat to a 5- or 6-quart slow cooker. Stir in broth, undrained tomatoes, onion, parsnip, frozen vegetables, barley, celery, bay leaf, garlic, oregano, and pepper.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.