Beef Barley Soup

Beef Barley Soup
Contributed By Gigi

This is so good and makes 8 servings

1 T oil
1 lb beef cut into small cubes, I trim all the fat
8 cups water
2 beef boullion cubes
1/2 cup hot water
1 14 oz can stewed tomatoes
1 cup sliced carrots
1 cup chopped onions
1 cup sliced celery
1/2 cup barley
1/2 t salt
1 1/2 t pepper

In a large sauce pan heat oil, over medium heat cook beef stirring often, until browned. Add 8 cups water and bring to a boil. Reduce heat, cover and simmer 1 hour or until meat is fork tender. With slotted spoon remove meat, cool a little until you can shred it with a fork. In hot water dissolve bouillon and add to sauce pot with stewed tomatoes, carrots, onions, celery, barley. Return meat to pan and cover simmering for 1 1/2 to 2 hours until vegetables are tender. Season to taste with salt and pepper. Can be frozen.