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Scottish Beef Barley Soup

3/4 lb. beef, cubed
1/2 cup carrot, sliced
1 clove garlic, minced
2 beef bullion cubes
1/2 cup chopped onions
1/2 tbsp. basil, crushed
1 bay leaf
1/2 can tomatoes & juice
1 cup barley
1/2 cup celery, chopped
8 cups water
Salt and Pepper to taste
In Dutch oven, using a little oil, brown meat.
Add onion and garlic and cook until onion is tender.
Stir in remaining ingredients.
Cover and bring to a boil.
Reduce heat and simmer 50 to 60 minutes, stirring occasionally

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