Beef-Barley Soup(Ingredients For 8 Servings)

• 1 Tbsp. vegetable oil
• 1 lb. beef stew meat, cut into 1-inch cubes
• 8 c. water
• 2 beef-flavored 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

1. In large saucepot, heat oil over medium heat.
2. Add beef, cook, stirring often, until browned.
3. Add 8 cups water.
4. Bring to boil. Reduce heat, cover and simmer 1 hour or until meat is fork-tender. With slotted spoon, remove meat to bowl.
5. With two forks, shred meat; set aside.
6. In cup, dissolve bouillon in the 1/2 c. water. Add to saucepot with tomatoes, carrots, onion, celery, barley, parsley, salt and pepper.
7. Stir in meat.
8. Cover and simmer 1 1/2 to 2 hours or until vegetables are tender.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=409792 (may not work)