2 tablespoons vegetable oil
1 lb beef stew meat, cut into 1 inch pieces
1 cup finely chopped onions
2 garlic cloves, minced
1 (14 1/2 ounce) can whole tomatoes, drained (juices reserved)
4 boiling potatoes, cut into 1-inch cubes (about 1 1/4 pounds)
1 cup chopped celery
1 cup sliced carrots
1 cup pearl barley
1 cup shredded green cabbage
2 bay leaves
1 teaspoon dried basil
5 1/2 cups canned beef broth
2 cups water
2 (10 ounce) packages frozen mixed vegetables
salt and pepper

Procedures :
Heat oil in heavy large Dutch oven over medium-high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and saut� until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. Cover and simmer until meat is tender, about 1 hour 10 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over medium heat before continuing.) Stir in frozen vegetables. Cover and simmer until vegetables are tender, about 10 minutes.
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Category : Soups

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