Beef & Vegetable w/ Barley Soup

3/4 Lb. country boneless beef ribs, fat trimmed, cut into 1-inch cubes
1 Tbs. olive oil
4 cups (32 oz. box) beef broth
1 cup yellow onion, chopped
 1/2 cup celery, chopped
2 cloves fresh garlic, finely minced
1 tsp. dried oregano
1/4 tsp. ground black pepper
1 cup frozen mixed vegetables
1 cup potato, peeled and cut into 1/2-inch cubes
1 cup canned diced tomatoes, undrained (I use half of a regular size can)
1/4 cup quick-cooking pearl barley *see tip below

Heat oil in a large pot, over medium heat. Add meat and cook until brown, stirring occasionally. Bottom of the pot will become brown and slightly caramelized from the meat cooking.

Stir in broth, onion, celery garlic, oregano, and pepper. Bring to a boil and then reduce heat. Cover and simmer, for 1 hour.

Stir in frozen vegetables, potatoes, tomatoes, and barley. Return to a boil, then reduce heat again. Cover and simmer about 15 minutes more, or until meat, vegetables, and barley are tender.

Tip: If using regular barley (not the quick-cooking type), then add it when you add the broth.