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Stick-To-Your-Ribs Barley Stew

A hearty stew using Cream of Mushroom Soup.

  • 1/4 tsp Ground Pepper
  • 1 Onion large-sized, diced
  • 2 lbs Beef Stew Meat or Lamb Stew Meat
  • 2 cans Cream of Mushroom Soup
  • 5 Carrots sliced
  • 4 Celery stalks, sliced
  • 2 Tbsp Parsley Flakes
  • 7 cups Water (hot)
  • 3 Tbsp Unsalted Butter
  • 1/4 cup Worcestershire Sauce
  • 1/2 tsp Sea Salt
  • 2 cups Whole Hull-Less Barley


Marinate the stew meat in the worcestershire sauce for a few hours in the refrigerator.

In a large pot, melt butter, add onion, brown on medium heat, adding the marinated stew meat, carrots, celery, salt and pepper. Cook on medium heat until the meat has browned. Add water and barley.

Bring to a boil and then turn to simmeer, cover and cook for 1-1/2 - 2 hours, stirring occasionally (check meat to make sure it is tender). Add the cream of mushroom soup, parsley flakes and cook for an additional 20 minutes. Serve hot.

Makes 12 servings.

Stick-To-Your-Ribs Barley Stew


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Products Used in this Recipe

Baking Aids
Sea Salt

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Heart Health Month
Whole Hull-Less Barley

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