Beef-Barley Soup - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 lb. beef stew meat, cut into 1-inch cubes
8 c. water
2 beef flavor bouillon cubes
1/2 c. hot water
1 (14 oz.) can stewed tomatoes
1 c. carrots, sliced
1 c. chopped onion
1 c. chopped celery
1/2 c. barley
1/2 tsp. salt
1 1/2 tsp. pepper

Preparation

Heat oil and beef; cook, stirring often, until brown.
Add 8 cups of water; bring to a boil.
Reduce heat.
Cover and simmer 1 hour or until meat is fork-tender.
With slotted spoon, remove meat.
With 2 forks, shred meat.
Set aside.
In cup, dissolve bouillon in 1/2 cup of water.
Add to soup kettle the tomatoes, carrots, onion, celery, barley, salt and pepper.
Stir in meat. Cover and simmer 1 1/2 to 2 hours until vegetables are tender.