Ingredients
1 pound lean ground beef (90% lean)1 small onion, chopped1/4 cup chopped celery1/4 cup chopped green pepper1 can (14-1/2 ounces) diced tomatoes, undrained1-1/2 cups water3/4 cup quick-cooking barley1/2 cup chili sauce1 teaspoon Worcestershire sauce1/2 teaspoon dried marjoram1/8 teaspoon pepperChopped parsley, optional
Preparation
In a large skillet, cook beef, onion, celery and green pepper over medium-high heat until beef is no longer pink and vegetables are tender, 5-7 minutes; crumble beef; drain. Stir in next 7 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until barley is tender, 5-10 minutes. If desired, top with chopped parsley.
