2 lb. boneless beef cubes
10 c. water
2 tbsp. oil
1 1/2 c. med. barley
3 carrots, diced
1/4 c. chopped parsley
1 c. chopped onion
3 lg. stalks celery, including leaves
1 (16 oz.) can tomatoes, cut up
1 tsp. salt
1/4 tsp. pepper

In a Dutch oven, boil beef in water. Skim off foam. Cover and simmer 1 hour. Add remaining ingredients. Simmer uncovered 1 hour until meat and barley are tender. Stir occasionally.