Beef and Barley Soup

[Mike Muth]

Beef and Barley Soup
Serves 8.
310 Calories, 22 grams net carbs, 18 grams fat per serving.

1 Tbsp butter or lard
1 lb beef stewing meat, cut into 1 inch cubes
8 cups water
2 beef bouillon cubes
1/2 cup hot water
14 oz stewed tomatoes
1 cup carrots, peeled and sliced
1 cup chopped onion
1 cup chopped celery
1/2 cup barley
1/4 cup finely chopped parsley   
1/2 tsp salt
1 1/2 tsp pepper

In a large saucepan, heat the oil.
Brown the beef in the saucepan.
Add 8 cups of water.
Bring to a boil.
Reduce heat, cover and simmer for 1 hour or until meat is tender.
Remove meat to bowl and carefully shred (shredding is optional).
Set meat aside
Dissolve bouillon in 1/2 cup of water.
Add bouillon and remainder of ingredients to sauce pot.
Stir in meat.
Cover and simmer for 1 1/2 to 2 hours. 
The soup is done when the vegetables are tender.