Beef-barley Stew

Ingredients

1 pound extra beef
1 onion
5/8 barley
2 cups beef broth low sodium
1/2 teaspoon oregano leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups tomatoes
1 package water chestnuts
2 cups mixed vegetables any variety

Instructions

Directions: Heat oven to 350 Deg. F. Spray 10-inch nonstick skillet with no-stick cooking spray. Cook beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain.

Mix beef mixture and remaining ingredients except frozen vegetables in 3 quart casserole, breaking up tomatoes. Cover and bake 30 minutes. Stir in frozen vegetables. Cover and bake 30 to 40 minutes longer or until barley is tender.

Serves 6