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

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

In cup, dissolve bouillon in the 1/2 cup water. Add to saucepot 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. Great in slow cooker. Serves 8.