2 lbs. stew beef or short ribs
2 tbsp. vegetable oil
5 c. water
1 (16 oz.) can tomatoes
1 lg. onion, sliced
1 tbsp. salt
2 c. sliced carrots
1 c. sliced celery
3/4. sliced green pepper
2/3 c. quick cooking barley
1/4 c. snipped parsley

Brown beef in oil in stock pot. Add water, tomatoes, onion and salt; simmer, covered for 1 1/2 hours. Stir in carrots, celery, green pepper, barley and parsley; simmer, covered for 25 minutes. Remove from heat; cut meat into bite-sized pieces and return to soup. Yield: 6 to 8 servings.