I have been making this recipe for Beef Barley Soup for well over 30 years.
In a large saucepan, heat oil over medium heat. Add beef; cook stirring often, until browned. Add 8 cups water. Bring to a boil. Reduce heat, cover and simmer 1 hour or until meat is fork-tender.
With a slotted spoon, remove meat to a bowl. With two forks, shred meat; set aside.
In cup, dissolve bouilllon in the 1/2 cup hot water. Add to sauce pot with tomatoes, carrots, onion, celery, barley, parsley, salt and pepper. Stir in meat. Covet and summer 1 1/2 to 2 hours or until vegetables are tender.