| | Directions | | In 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. Stir in the barley, cover and simmer 10-15 minutes longer or until barley is tender. Makes 8 servings or about 2 quarts. |
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| Ingredients | | - |  | 2 pounds beef stewing meat, cut into 1 inch pieces |
| - | | 1 tablespoon vegetable oil |
| - | | 5 cups water |
| - | | 4 celery ribs - chopped |
| - | | 4 carrots - chopped (medium) |
| - | | 1 onion - chopped (large) |
| - | | 1 can diced tomatoes, undrained (14.5 ounce can) |
| - | | 2 tablespoons tomato paste |
| - | | 4 teaspoons beef bouillon granules |
| - | | 1 each - dried oregano, thyme, basil and parsley flakes (1 teaspoon each) |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 1 cup quick-cooking barley |
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