Rachael Ray beef and barley stew

2 pound lean ground beef
2 onion, finely chopped
4 cloves garlic, minced
2. 14 1/2 ounce can diced fire-roasted tomatoes
2 teaspoon oregano
12 cups beef broth
6 carrots, peeled and cut into 1/2-inch rounds
6 ribs celery, sliced
1 cup pearl barley
1 cup chopped flat-leaf parsley
Salt and pepper

In a large saucepan, cook the ground beef over medium-high heat, breaking it up with a wooden spoon as it starts to brown. Stir in the onion and garlic, lower the heat to medium and cook, stirring occasionally, until the beef is well browned, 12 to 15 minutes.
Stir in the tomatoes and oregano and bring to a simmer over high heat. Stir in the broth, carrots, celery and barley and return to a simmer. Lower the heat and cook until the barley is very tender, about 1 hour. Stir in the parsley; season with salt and pepper.

Serving Size: 8 2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MOONTOES1.