Beef-Barley Soup

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

1. Heat oil and beef; cook, stirring often, until brown.
2. Add 8 cups of water; bring to a boil.
3. Reduce heat.
4. Cover and simmer 1 hour or until meat is fork-tender.
5. With slotted spoon, remove meat.
6. With 2 forks, shred meat.
7. Set aside.
8. In cup, dissolve bouillon in 1/2 cup of water.
9. Add to soup kettle the tomatoes, carrots, onion, celery, barley, salt and pepper.
10. Stir in meat. Cover and simmer 1 1/2 to 2 hours until vegetables are tender.

vegetable oil, beef stew meat, water, beef flavor, hot water, tomatoes, carrots, onion, celery, barley, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=309571 (may not work)