2 lbs. chuck (cubed, with bone)
5 c. water
1 lg. onion, sliced
2 c. carrots, sliced
3/4 c. chopped green pepper
1/4 c. chopped parsley
2 tbsp. oil
2 c. tomato catsup
1 tbsp. salt
1 c. celery
2/3 c. quick cooking barley

Brown beef in hot oil. Add water, onion, tomato and salt. Simmer, covered, 1 1/2 hours. Add carrots, celery, green pepper, barley, and parsley. Simmer, covered, 45 minutes more. Remove from heat; cut meat into small pieces and discard bones. Skim excess fat. Return meat to soup. Heat through. Serves 8- 10.