Beef Barley Chowder

2 lb. bone in chuck steak
3 large carrots
3 celery ribs
1 C. chopped onion
1/2 C. barley, rinsed and cleaned
1 T. salt
2 T. Worchestershire sauce
6 C. water
24 oz. can tomato juice

In a kettle combine all ingredients and bring to a boil. Simmer covered until meat is tender, about 2 hours. Remove celery and carrot and finely chop. Return to kettle. Serve hot.