Beef and Barley Soup

• 1 12 lbs beef stew meat
• 1 soup bone
• 1 12-2 teaspoons salt
• 2 bay leaves
• 4 medium carrots, pared and sliced
• 13-12 cup barley
• 1 cup celery, chopped
• 12 cup onion, chopped
• 1 (15 ounce) can Italian-style tomatoes
• 1 tablespoon Worcestershire sauce
• 1 beef bouillon cube
• 1 pinch parsley

1. Put meat and soup bone in heavy 3-quart kettle; cover with cold water, about 4 cups.
2. Add salt, pepper and bay leaves.
3. Bring rapidly to boiling.
4. Reduce heat.
5. Add carrots, barley, celery and onion; cover and simmer until meat is tender, about 2 1/2 hours.
6. Remove and discard bone and bay leaves.
7. Cut meat into bite-size pieces and return to soup.
8. Mix in tomatoes, Worcestershire sauce, bouillon cube and oregano.
9. Cover and simmer 30 minutes.

beef stew meat, salt, bay leaves, carrots, barley, celery, onion, italianstyle tomatoes, worcestershire sauce, parsley

Taken from www.food.com/recipe/beef-and-barley-soup-44647 (may not work)