Fannie Baker's Beef Barley Soup

In large sauce pot, heat oil over medium heat. Add beef; cook, stirring often, until browned. Add 8 cups water. Bring to boil. Reduce heat, cover and simmer 1 hour or until meat is fork-tender. With slotted spoon, remove meat to bowl, With two forks, shred meat; set aside. In cup, dissolve bouillon in the ½ cup water. Add to sauce pot with tomatoes, carrots, onion, celery, barley, parsley, salt and pepper. Stir in meat. Cover and simmer 1½ - 2 hours or until vegetables are tender.