1 tbsp. vegetable oil
1 lb. beef stew meat in 1 inch cubes
8 c. water
2 beef bouillon cubes
1/2 c. hot water
1 (14 oz.) can stewed tomatoes
1 c. sliced carrots
1 c. chopped onions
1 c. chopped celery
1/2 c. barley
1/4 c. chopped parsley
1/2 tsp. salt
1 1/2 tsp. pepper (or Tabasco sauce to taste)

Heat oil in heavy kettle, add beef and brown. Add water and bring to a boil. Reduce heat and simmer 1 hour until meat is fork tender. Remove meat and shred with forks. Set aside.