Beef Barley Soup - cooking recipe

Ingredients

1 lb. boneless beef for stew, cut into 3/4-inch pieces
1 Tbsp. vegetable oil
8 c. water
2 beef bouillon cubes
1/2 c. hot water
1 (14 oz.) can stewed tomatoes, undrained
1 c. sliced carrots
1 c. sliced celery
1 c. chopped onion
1/2 c. regular barley
2 cloves garlic, crushed
1 tsp. salt
1 tsp. pepper
1 bay leaf

Preparation

Brown beef in oil.
Add 8 cups water; bring to a boil.
Reduce heat.
Cover and simmer 1 hour.
Dissolve bouillon in hot water. Add to meat.
Add remaining ingredients.
Mix well.
Cover and simmer 1 hour and 15 minutes or until meat and vegetables are tender.
Add small amounts of water, if needed.
Remove bay leaf. Yields 2 1/2 quarts.