1 lb. beef stew
1 tbsp. vegetable oil
8 c. water
2 beef bouillon cubes, dissolved in 1/2 c. hot water
1 (14 oz.) can stewed tomatoes
1 c. each of sliced carrots, onion, celery
1/2 c. barley

Brown beef, add water, bring to a boil. Reduce heat, cover and simmer 1 hour. Add the rest, cover and simmer 2 more hours.