2 lbs. round steak, cut into 1/2 inch cubes
10 c. water
2 tbsp. cooking oil
2/3 c. med. barley
3 carrots, diced
1 c. chopped onions
3 lg. ribs celery, chopped coarse
1 (16 oz.) can stewed tomatoes, cut up
2 tsp. salt
1/4 tsp. pepper
1/4 c. chopped parsley
6 bouillon cubes
1/4 tsp. garlic powder
1 tbsp. Worcestershire sauce
1/2 tsp. basil

In Dutch oven, brown meat in oil. Once browned, add water and bring to a boil. Cover; simmer 1 - 1 1/2 hours. Add remaining ingredients, stirring occasionally. Simmer for one hour or until meat and barley are tender. Serve immediately. Refrigerate up to 3 days or freeze up to 3 months. Serves 12.