1 tsp. oil
1 lb. beef stew
8 c. water
2 beef-flavor bouillon cubes
1/2 c. hot water
1 (14 oz.) stewed tomatoes
1 c. carrots, sliced
1 c. chopped onion
1 c. celery
1/2 c. barley
1/4 c. chopped parsley
1/2 tsp. salt
Pepper

In large sauce pot heat oil, add beef and cook until brown. Add 8 cups water. Bring to a boil. Cover and simmer 1 hour. Take meat out and break in small pieces. Set aside 1/2 cup water with bouillon cubes until dissolved. Add to saucepan 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.