bell pepper, chopped
beef bouillon granules
1Crumble beef into a microwave safe plastic colander suspended over a 3 quart casserole.
2Top with onion, celery, bell pepper and garlic; cover with casserole lid or vented plastic wrap.
3Stirring midway through cooking, microwave on high for 6 minutes, or until beef is no longer pink.
4Discard grease and place barley, tomato paste and bouillon in same casserole.
5Pour boiling water over barley; stir.
6Top with beef mixture and tomatoes with liquid; do not stir.
7Re-cover and microwave on medium high (70 %) for 30 minutes.
8Stir and let stand for 5 minutes.