Beef Mulligan Stew

1 1/2 lbs. ground beef

1 green onion chopped

1 medium onion chopped

1 garlic clove crushed

1 19 oz. can tomatoes diced

1 16 oz. can tomato paste

1 1/3 C. water

1 beef bouillon cube

1 t. salt

1/2 t. pepper

1 T. white vinegar

1 C. pearl barley

Lightly brown beef in a Dutch oven. Drain off any excess fat. Add green pepper, onion and garlic. Saute until onion is transparent. Add remaining ingredients and bring to a boil. Cover and simmer for 30 to 45 minutes, stirring occasionally.

Serves 6 - 8.