Beef Barley Soup

I made this the other night. It was cheap, delicious, and even better the next day.

BEEF BARLEY SOUP

2 lb. lean beef stew meat, cut into 1" cubes
1 Tbsp. olive oil
6 c. water
5 celery ribs, chopped
6 medium carrots, chopped
1 large onion, chopped
2 cloves garlic, minced
1 (14 1/2 oz.) can diced tomatoes, undrained
4 Tbsp. tomato paste (about 1/2 a 4 0z can)
2 beef bouillon cubes
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried parsley
1/2 tsp. salt
1/4 tsp. pepper
1 c. pearl barley

In a big sauce pan, brown meat in oil on all sides and sautee the onions with the meat. Add the water, celery, carrots, onion, garlic, tomatoes, barley, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 50 minutes