In a large soup pot, cook onions, celery and carrots with the butter. Once the onions and celery are tender, about 6-8 minutes, stir in the beef.
Cook, stirring often, for about 6-8 more minutes.
Add the water, beef broth and diced tomatoes and seasonings. Bring to a boil and lower heat so that it is cooking at a low rolling boil.
Dump in the barley and continue to let the soup cook at a low rolling boil for 30-45 minutes. The barley should be fully cooked and the beef should be tender.