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Nice shot. BTW, there is an unwritten rule (I just made it up) that you must share the recipe.
Sure, I can do that.
1 pound beef top round steak, cut into 1/2-inch cubes
1 tablespoon Italian oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
1 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
In a Dutch oven, brown beef in oil; drain. Put beet back in water, addd onions, salt and pepper and cook down till stringy. Put in slow cooker, and add meat with broth and add cans of beef broth, barley, salt and pepper. Add the carrots, celery, onion and parsley and cook on medium for four or five hours.