3/4 lb beef or lamb stew meat, cut into 1-inch cubes

1 tablespoon cooking oil

4 cups water

1 cup onion, chopped

½ cup celery, chopped

2 whole beef bouillon cube

2 whole garlic cloves, minced

¾ teaspoon dried rosemary or basil, crushed

1 bay leaf

1 cup frozen mixed vegetable medley

1 cup parsnips cut into 1/2-inch slices or peeled potatoes cut into 1/2-inch cubes

7 ½ oz canned tomato, cut up

¼ cup quick-cooking barley