Beef Barley Soup - cooking recipe

Ingredients

2 lb. boneless chuck, cut in 1/2-inch cubes
10 c. water
2 Tbsp. oil
1 1/2 c. medium barley
3 carrots, diced
1 c. chopped onion
3 large ribs celery with leaves, chopped coarse
1 (16 oz.) can tomatoes, cut up
2 tsp. salt
1/4 tsp. pepper
1/4 c. chopped parsley

Preparation

In Dutch oven, bring beef and water to a boil.
Skim off foam.
Cover; simmer 1 hour.
Add remaining ingredients.
Stirring occasionally, simmer, uncovered, for 1 hour or until meat and barley are tender.
Serve immediately.
Refrigerate up to 3 days or freeze up to 3 months.
Serves 12.