Beef-Barley Soup by Laurie Redfearn

1 1/2# beef stew meat (or cut up chuck roast)
1 T oil
1 C thinly sliced carrots
1 C sliced celery
1 medium onion, thinly sliced
1/2 C coarsely chopped green pepper
1/4 C snipped parsley
4 C beef broth (dissolve bouillon powder)
1 29-oz can tomatoes, cut up
1 C spaghetti sauce
2-3 T worcestershire sauce
2/3 C pearl barley
1 1/2 tsp dried basil, crushed
1 tsp salt
1/4 tsp pepper, or more

Cut meat into 1" cubes. Brown in a large skillet, half at a time in hot oil. Meanwhile, in 5 or 6 qt crock pot combine all ingredients, including juice from tomatoes. Cover; cook on low setting 10-12 hours or high 4 1/2-5 hours. Serves 6-8. It thickens as it sits, so I often thin it with more broth, a can of v-8, or whatever I have on hand.