2 lbs. boneless beef (chuck, cut into 1/2" cubes)
12 c. water
2 tbsp. oil
1 1/2 c. med. barley
2 c. carrots, diced
1 c. chopped onions
2 c. celery, chopped coarse
1 (16 oz.) can tomatoes, cut up
2 tsp. salt or to taste
1/4 tsp. pepper
1/4 c. chopped parsley

In Dutch oven, bring beef and water to boil; skim off foam. Cover and simmer 1 hour. Add remaining ingredients, stirring occasionally, simmer, uncovered 1 hour or until meat and barley are tender. Serve immediately. Serves 12.