Beef Barley Soup - cooking recipe

Ingredients

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

Preparation

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 15 minutes.
Add the barley and simmer for 45 minutes longer or until barley is tender.