Barley Beef Soup

12 ounces beef or lamb stew meat
1 tablespoon vegetable oil
4 14-ounce cans lower-sodium beef broth
1 14.5-ounce can diced tomatoes, undrained
1 cup chopped onion (1 large)
1 cup peeled parsnip or potato cut into 1/2-inch pieces
1 cup frozen mixed vegetables
2/3 cup regular barley
1/2 cup chopped celery (1 stalk)
1 bay leaf
2 cloves garlic, minced
1 teaspoon dried oregano or basil, crushed
1/4 teaspoon ground black pepper

Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet, cook meat in hot oil over medium-high heat until brown.