Beef and Barley Soup

½ lb lean boneless round steak
9 cups water
1 (14.5 oz) can diced tomatoes, undrained
1 (10.5 oz) can beef broth
½ cup chopped onion
1 clove garlic, minced
½ tsp basil
¼ tsp salt
2 bay leaves
½ cup pearl barley
1 (10-12 oz) package frozen mixed vegetables

Prepare steak by trimming fat and cutting steak into 1-inch cubes.  In a large soup pot, stir together 8 cups water, steak cubes, tomatoes, broth, onion, garlic, basil, salt, and bay leaves.  Bring to a boil. Reduce heat; cover and simmer 1 hour.  Place barley in a strainer and rinse with cold water.  Gradually add barley, along with 1 cup water, to soup in pot; cover and simmer again 1 hour.  Add frozen vegetables to soup pot; cover and simmer a third time until meat and vegetables are tender, about 30-40 minutes.  Remove and discard bay leaves.