Directions

1. Heat the oil in a Dutch oven or large saucepan over medium heat. Add the beef. Cook, stirring occasionally, for 5 minutes or until lightly browned. Transfer to a bowl.
2. Pour the beef broth and water into the pan. Increase the heat to high and bring to a boil. Stir in the barley, carrot, celery, and onion.
3. Reduce the heat to medium-low. Cover and simmer for about 15 minutes, or until the barley and vegetables are tender.
4. Stir in the cooked beef, peas, and parsley. Add the salt and pepper. Taste to adjust the seasoning.
5. Continue to cook over medium-low heat until the peas are heated through.