Beef & Barley Stoup

1 (12oz) can beef chunks
6 cups water
1/4 cup carrots
3 tbsp minced onion
3 tbsp celery
2 tbsp red or green pepper
2 tbsp beef bullion
2 tbsp dried parsley
1/2 tsp dried basil
1/8 tsp pepper
1 bay leaf
3/4 cup pearl barley

Combine all ingredients except barley in a large pot and bring to a boil. Add barley and simmer, covered for 45-55 minutes until barley is tender. Remove bay leaf before serving.

Can be adapted to the crock-pot and or pressure cooker.

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