Peel and chop the onions coarsely.
Chop the celery coarsely as well.
Peel and mince the garlic.
Saute the onions and celery until softened in the oil; remove them to a large stew pot.
Add the beef or lamb to the frying pan and cook until browned, stir in the garlic; then add the meat to the onions and celery.
Add the water or broth, the barley and the bay leaves to the stew pot.
Peel and chop all the remaining vegetables into bite-sized pieces.
Add them to the stew in the order given, then add the tomatoes and the spices.
Simmer the stew until the meat is done and the vegetables and barley are tender.
Add a little more water if needed.
This can be made ahead; stew keeps and reheats well.
