This soup gets it's heartiness from the pasta that is used.
Fill a 6-quart dutch oven or large stock pot half full of water. Add the stew meat and heat on high until it starts to boil. Watch carefully because the drippings out of the meat will cause it to boil over once it reaches proper temperature. Reduce to a gentle boil and boil for one hour.
Add the carrots, celery, beef broth and V-8, and gently boil for another 45 minutes.
Add the potatoes, onions, tomatoes, mushrooms, salt, pepper, garlic salt, Italian seasonings and Creole seasoning and gently boil another 30 minutes.
Add the corn, barley and pasta and boil over medium heat for another 15 minutes.
If you find that the soup does not have enough liquid for your liking, add additional water or another can of V-8 since the pasta absorbs much of the liquid.