1 lb. boneless chuck
1 lg. onion
3 (14 oz.) cans beef broth
2 tsp. basil
1 tsp. dried Italian seasoning
1 tsp. ground pepper
1/2 c. uncooked barley
1 (28 oz.) can crushed tomatoes
1 (16 oz.) pkg. frozen vegetables

In 5-quart Dutch oven type pan heat 2 tablespoons oil. Cover medium heat saute meat for 5 minutes. Add onion. Cook 3 minutes. Drain off any excess fat.

Add broth, basil, Italian seasoning and pepper. Bring to boiling. Simmer partially covered for 30 minutes. Add barley. Simmer another 30 minutes.

Add tomatoes and vegetables. Simmer for 5 more minutes.