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

In a Dutch oven, bring beef and water to a boil; skim off foam. Cover; simmer 1 hour. Add remaining ingredients and simmer, uncovered, for 1 hour longer, stirring occasionally until barley and meat are tender.