3 tbsp. salad oil
2 lbs. stew beef, cut into 1-inch chunks
2 lg. onions, diced
6 c. water
1/2 c. medium barley
2 3/4 tsp. salt (amount optional)
1 tsp. oregano leaves
1/2 tsp. pepper
2 (10 oz.) containers Brussels sprouts
2 med. tomatoes, cut into 8 wedges

About 3 hours before serving:

In 12-inch skillet over medium-high heat in hot salad oil cook beef for stew, half at a time, until browned on all sides, removing pieces to 4-quart casserole as they brown.

In drippings remaining in skillet over medium heat, cook onions until tender, stirring occasionally. Add water; heat to boiling over high heat, stirring to loosen brown bits.

Pour onion mixture over beef in casserole. Stir in barley, salt, oregano, and pepper. Cover and bake in 350 degree oven 1 1/2 hours, stirring occasionally. Stir in Brussels sprouts; cook 30 minutes. Add tomato wedges; bake 10 more minutes until meat and vegetables are fork-tender.