Beef Barley Soup
["2 lb. boneless chuck, cut in 1/2-inch cubes", "10 c. water", "2 Tbsp. oil", "1 1/2 c. medium barley", "3 carrots, diced", "1 c. chopped onion", "3 large ribs celery with leaves, chopped coarse", "1 (16 oz.) can tomatoes, cut up", "2 tsp. salt", "1/4 tsp. pepper", "1/4 c. chopped parsley"]
["In Dutch oven, bring beef and water to a boil.", "Skim off foam.", "Cover; simmer 1 hour.", "Add remaining ingredients.", "Stirring occasionally, simmer, uncovered, for 1 hour or until meat and barley are tender.", "Serve immediately.", "Refrigerate up to 3 days or freeze up to 3 months.", "Serves 12."]
["boneless chuck", "water", "oil", "barley", "carrots", "onion", "celery", "tomatoes", "salt", "pepper", "parsley"]