Beef-Barley Stew

Ingredients: 1 pound extra lean ground beef

1 medium onion -- chopped (1/2 cup)

2/3 cup barley -- uncooked

2 cups beef broth -- low sodium

1/2 teaspoon oregano -- dried leaves

1/4 teaspoon salt -- optional

1/4 teaspoon pepper

2 cups tomatoes -- canned, whole,

-- drained 1 can water chestnuts -- 8 oz., sliced,

undrained 2 cups frozen mixed vegetables -- any variety

Directions: Heat oven to 350 Deg. F. Spray 10-inch nonstick skillet with no-stick cooking spray. Cook beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain.

Mix beef mixture and remaining ingredients except frozen vegetables in 3 quart casserole, breaking up tomatoes. Cover and bake 30 minutes. Stir in frozen vegetables. Cover and bake 30 to 40 minutes longer or until barley is tender.

Serves 6