Ingredients
1
tablespoon cooking oil
12
ounces lean beef or lamb stew meat, cut into 1-inch cubes
4
cans (14 oz) lower-sodium beef broth
1
cup chopped onion
1/2
cup chopped celery
1
teaspoon dried oregano or basil, crushed
2
cloves garlic, minced
1/4
teaspoon ground black pepper
1
bay leaf
1
cup frozen mixed vegetables
1
can (14.5 oz) no-salt-added diced tomatoes, undrained
1
cup parsnip, peeled and cut into 1/2-inch-thick slices, or potato, peeled and cut into 1/2-inch cubes
2/3
cup quick-cooking barley
Preparation
In a Dutch oven, heat oil over medium heat. Add meat; cook and stir until meat is browned. Stir in broth, onion, celery, oregano, garlic, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours for beef or 45 minutes for lamb.
Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.
