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Beef Barley Soup

1 tbsp. vegetable oil
1 lb. beef stew meat, cut into 1" cubes
8 c. water
2 beef flavor bouillon cubes
1/2 c. hot water
1 (14 oz.) can stewed tomatoes
1 c. carrots, pared & sliced
1 c. chopped onion
1 c. sliced celery
1/2 c. barley
1/4 c. finely chopped parsley
1/2 tsp. salt (optional)
1 1/2 tsp. pepper


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


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