2 lb. beef shanks
2 c. thinly sliced carrots
1 c. sliced celery
3/4 c. chopped green pepper
1 lg. onion, sliced
1 (16 oz.) can cut up tomatoes
1/4 c. snipped parsley
1 tbsp. instant beef bouillon granules
2 tsp. salt
3/4 tsp. dried basil, crushed
5 c. water
Cut beef into cubes, brown on all sides, and drain well. In crockery cooker place carrot, celery, green pepper and onion. Place beef on top. Combine undrained tomatoes, barley, parsley, bouillon, salt and basil. DO NOT STIR. Cover. Cook on low heat 10 to 12 hours. Remove bones if used. Skim any fat. Season with salt and pepper to taste.
