2 qts. basic soup stock
1 c. dried barley
2 stalks celery, chopped
2 lg. carrots, peeled and chopped
1 lg. onion, chopped
1 clove garlic, minced
2 tomatoes, peeled, seeded, and chopped
1 lb. stewing beef, cut into 1 inch dice
Salt and pepper to taste
1 tbsp. cooking oil

Heat the oil in the pot. Brown the meat. Add the vegetables and continue to saute for another five minutes. Add the stock, barley, salt, and pepper. Bring up to a simmer, removing the scum that forms. Simmer until the meat is tender and the barley is soft and tender, about three hours.