Beef Barley Soup

INGREDIENTS
2 lbs beef stew meat, cut into 1-inch pieces
1 Tbsp vegetable oil
5 cups water
4 celery ribs, chopped
4 medium carrots, chopped
1 large onion, chopped
1 can (14 ½ oz) diced tomatoes, undrained
2 Tbsp tomato paste
4 tsp. beef bouillon granules
1 tsp. each dried oregano, thyme, and parsley flakes
½ tsp salt
¼ tsp. pepper
1 cup quick-cooking barley

DIRECTIONS
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 50 minutes.

Stir in the barley; cover and simmer 10-15 minutes longer or until barley is tender.
Yield: 8 servings (about 2 quarts)