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1
In a large heavy stockpot or dutch oven, heat oil until shimmering.
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2
Brown beef on all sides.
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3
Brown meat in small groups to prevent crowding, therefore steaming the meat.
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4
Remove meat from pot and discard oil when all the meat is browned, keeping the brown bits on the bottom of the pot (for flavor).
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5
Put the browned beef back in the pot and add 8 c water (at least enough to cover the meat).
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6
Add bouillon cubes and bring to a boil.
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7
Cover and simmer until the meat falls off the bone, 2-3 hours, depending on your meat and heat.
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8
At this point, you should decide if you are serving the soup that day or the next.
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9
If you are serving the soup that day: pull out the meat and skim off any gunk on the surface.
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10
When meat is cool enough to handle, discard the bones and obvious fat.
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11
Add meat back to soup.
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12
Check for beef flavor of the soup.
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13
If not beefy enough, add another bouillon cube.
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14
Add the barley, carrots and tomatoes (if you don't like a lot of chunks of tomatoes, cut up some of the tomatoes and puree some) .
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15
Add salt to taste and cook until carrots are just tender, about 1/2 hour on a simmer.
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16
You can also add a squirt of ketchup if you wish.
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17
If you are preparing the soup for the next day : remove the meat and refrigerate.
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18
Strain soup to remove any unwanted bits, cover and refrigerate.
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19
The next day, about 1 hour before serving, remove the fat layer from the top of the soup.
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20
Begin to heat soup, over medium heat.
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21
Remove meat from the bones and add back to soup.
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22
Add carrots, tomatoes (if you don't like a lot of chunks of tomatoes, cut up some of the tomatoes and puree some) and barley.
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23
Add another bouillon cube if the soup is not beefy enough.
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24
Simmer until carrots are tender for 1/2 - 1 hour.
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25
Add salt to taste.
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26
You can also add a squirt of ketchup if you wish.
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27
Serve soup with noodles.
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28
(Kluski noodles are great!
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29
).
