1 tbsp. vegetable oil
1 lb. beef stew meat, cut into 1 inch cubes
8 c. water
2 beef-flavored bouillon cubes
1/2 c. hot water
1 (14 oz.) can stewed tomatoes
1 c. carrots, pared and sliced
1 c. onion, chopped
1 c. celery, sliced
1/2 c. barley
1/4 c. parsley, finely chopped
1/2 tsp. salt
1 1/2 tsp. pepper

In large sauce pot, heat oil over medium heat. Add beef; cook, stirring often, until browned. Add 8 cups water. Bring to a boil. Reduce heat, cover and simmer 1 hour or until meat is fork tender. With slotted spoon remove meat to bowl. With two forks, shred meat; set aside. In cup, dissolve bouillon in the 1/2 cup water. Add to sauce pot with tomatoes, carrots, onion, celery, barley, parsley, salt and pepper. Stir in meat. Cover and simmer 1 1/2 to 2 hours or until vegetables are tender.