Beef Barley Skillet

• 1 pound lean ground beef (90% lean)
• 1 small onion, chopped
• 1/4 cup chopped celery
• 1/4 cup chopped green pepper
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1-1/2 cups water
• 3/4 cup quick-cooking barley
• 1/2 cup chili sauce
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon pepper
• Chopped parsley, optional

1. 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, breaking up beef into crumbles, 5-7 minutes; drain. Stir in remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until barley is tender, 5-10 minutes. If desired, top with chopped parsley.

ground beef, onion, celery, green pepper, tomatoes, water, barley, chili sauce, worcestershire sauce, marjoram, pepper, parsley

Taken from www.tasteofhome.com/recipes/beef-barley-skillet/ (may not work)