Beef and Vegetable Barley Soup

2 tablespoons olive oil
2 pounds boneless chuck steak, cubed
2 small onions, chopped
2 cloves garlic, minced
½ teaspoon oregano
8 cups boxed beef stock
2 bay leaves
1 bag (16 ounces) frozen mixed vegetables
1 cup pearl barley

Heat oil in large saucepan brown the beef. Stir in onion and garlic, cooking until onion is tender.

Stir in oregano, broth, and bay leaf. Bring to a boil; reduce heat and simmer about one hour.

Add vegetables and barley. Cook over medium heat for 30 min. more.


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