1 lg. soup bone
2 lbs. stew beef
8 c. water
1 bay leaf
1 chopped onion
1 tsp. parsley
1 1/2 tsp. salt
1/2 tsp. pepper
3 celery stalks, chopped
1/2 c. barley
1/2 c. brown rice

Combine the first eight ingredients in a large Dutch oven and simmer until meat is tender, approximately 2-3 hours. Skim off fat occasionally. Chill for several hours or overnight and skim off remaining fat. Add remaining three ingredients and simmer one hour longer. Serves 8.