1. Brown both sides of beef. Simmer beef bones, beef, bouillon cubes, pepper corns, seasonings, and bay leaves for an hour in a pot of water.
2. Remove beef bones. Cut steak into pieces and add to broth. Add carrots, celery, and onion. Simmer until carrots are slightly firm.
3. Add barley and tomatoes and continue simmering,. Soup is ready when barley is soft.
Tip: Add fresh parsley towards the end for extra flavor.