Makes 3 Gallons

4 pounds boneless stew meat
4 quarts beef broth
4 quarts water
2 (14.5 ounce) cans diced tomatoes, undrained
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
1 cup frozen peas
2 cups quick-cooking barley
2 tablespoons butter
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon pepper

1. In a soup kettle or Dutch oven, sauté carrot, celery and onion in butter until tender, about 5 minutes.
2. Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil.
3. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
4. Add the peas. Simmer, uncovered, for 5 minutes.