Beef Barley Soup

• 2 lbs beef stew meat, cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 5 cups water
• 4 celery ribs, chopped
• 4 medium carrots, chopped
• 1 large onion, chopped
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 4 teaspoons beef bouillon granules
• 1 teaspoon dried oregano
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 teaspoon parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup barley

1. In a dutch oven, brown meat in oil on all sides, drain.
2. Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings.
3. Bring to a boil.
4. Reduce heat, cover and simmer for 15 minutes.
5. Add the barley and simmer for 45 minutes longer or until barley is tender.

beef stew meat, vegetable oil, water, celery, carrots, onion, tomatoes, tomato paste, beef bouillon granules, oregano, thyme, basil, parsley, salt, pepper, barley

Taken from www.food.com/recipe/beef-barley-soup-290044 (may not work)