"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1/2 lb. beef cut into cubes 6 c. water 4 carrots sliced 2 stalks celery sliced 4 green onions sliced 1/4 c. parsley leaves chopped 1 tomato peeled and chopped 1/2 c. or more barley 1 1/2 tsp. salt 1/2 tsp. peppercorns
Soak barley in water for several hours and drain. Combine all ingredients and cook in slow cooker for 4-6 hours. Season with G. Washington seasoning or bouillon cubes.
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