In a large pot or Dutch oven, brown beef cubes in a small amount of oil.

Add the water (or broth) and barley and bring to a boil; reduce heat and simmer, covered, for 1 hour or until the barley is tender.

Add the onions, carrots, turnips, and diced tomatoes.

Cover the pot and simmer until the carrots are tender, or as long as another hour.

Season with salt and pepper to taste.

You can add more water or broth if too much has evaporated during cooking or if you want to stretch the number of servings.