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Beef and Barley Soup

2 lb. boneless chuck, cubed
2 tbsp. oil
1/2 - 3/4 c. med. barley
3 carrots, chopped
1 c. chopped onion
1 lg. clove garlic, minced
3 stalks celery, chopped
1 (16 oz.) can tomatoes, chopped
Salt & Pepper to taste

Brown beef in Dutch oven, add 10 cups water. Bring to a boil; skim off foam. Simmer, covered for 1 hour. Add remaining ingredients. Simmer, uncovered for 1 hour until beef and barley are tender.

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