Beef Barley Soup

Description:Connie Bitner (originally from Taste of Home magazine, Feb/March 2008 with a few modifications)
Ingredients:2 pounds beef stew meat, cut into 1-inch pieces
1 tablespoon vegetable oil
7 cups water
4 celery ribs, chopped
4 medium carrots, chopped
1 large onion, chopped
1 can (14 oz) diced tomatoes, undrained
1 can (6 oz) tomato paste
2 tablespoons beef bouillon granules
1 teaspoon dried oregano
1 teaspoon thyme
1 teaspoon basil
1 teaspoon parsley flakes
½ teaspoon salt
¼ teaspoon pepper
1 cup quick-cooking barley
Directions:(This recipe was originally cooked on the stove, but I prefer to do it in the crock pot) In a large pot, brown meat in oil. Cook until beef juices are reduced around meat. Add the cooked meat, water, celery, carrots, onion, tomatoes, tomato paste, bouillon, and seasonings to the crock pot. Cook on High for several hours. Add quick-cooking barley a couple of hours before you want to eat so it will be tender. Makes about 8-10 servings. (I freeze the leftovers in individual servings to have for an easy lunch or dinner when defrosted in the microwave.)