Beef Barley Soup - cooking recipe

Ingredients

2 lb. boneless beef chuck, cubed
2 Tbsp. oil
1/2 to 3/4 c. medium barley
3 carrots, chopped
10 c. water
1 c. chopped onion
3 stalks celery, chopped
1 (16 oz.) can tomatoes, chopped
salt and pepper to taste

Preparation

Brown beef in oil in a Dutch oven.
Add water.
Bring to a boil and skim off foam.
Simmer, covered, for 1 hour.
Add remaining ingredients.
Simmer, uncovered, for 1 hour or until beef and barley are tender.