Wintertime Beef and Barley Soup

1 pound of lean stewing beef cut in 1/2-inch pieces
1 beef soup bone
3 cups water
2 cups beef broth
2 14 1/2-ounce cans tomatoes
2 cups potatoes, diced
2 cups carrots, diced
1 cup celery, diced
1 cup turnip, diced
1/2 cup onion, chipped
1/4 cup pearl barley
4 whole cloves
1 bay leaf
1 teaspoon of sugar
Salt and pepper to taste

Place all ingredients in a Dutch oven. Cover, bring to a boil, reduce heat, and then simmer for 1 1/2 to 2 hours or until meat is tender. Remove bone and then chill overnight. Skim off fat, reheat, and serve.