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

In large sauce pot, heat oil over medium heat. Add beef. Cook, stirring often, until browned. Add 8 cups water. Bring to boil. Reduce heat, cover and simmer for 1 hour or until meat is fork tender. With slotted spoon, remove meat to bowl. With two forks, shred meat and 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.