Beef-Barley Stew

BEEF-BARLEY STEW

1 lb. extra-lean ground beef
1/2 cup chopped onion (about 1 med.)
2 cups beef broth
2/3 cup uncooked barley
2 tsp. chopped fresh or 1/2 tsp. dried oregano leaves
1/4 tsp. pepper
1 can (16 oz.) whole tomatoes, undrained
1 can (8 oz.) sliced water chestnuts, undrained
1 pkg. (10 oz.) frozen mixed vegetables

Heat oven to 350 degrees. Spray 10 inch nonstick skillet with nonstick cooking spray. Cook ground beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain. Mix beef mixture and remaining ingredients except frozen mixed vegetables in 3 quart casserole; break up tomatoes. Cover; bake 30 minutes. Stir in mixed vegetables. Cover; bake 30 to 40 minutes longer or until barley is done. If baking with dumplings, add dumplings before stew is done baking. Bake uncovered 10 minutes. Cover and bake about 10 minutes longer or until barley is done. Makes 6 servings.

Dumplings:
2 cups Bisquick
2/3 cup milk

Mix baking mix and milk until soft dough forms. Drop by spoonfuls onto meat or vegetables in boiling stew. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Makes about 10 dumplings.