1 pound boneless beef top round steak, cut into 1/2-inch cubes
In a Dutch oven or soup kettle, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the mushrooms, carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas; heat through. Yield: 9servings.