Ingredients

• 5 lbs. ground beef
• 3-1/4 cups finely chopped onion
• 3-1/4 cups finely chopped celery and/or green pepper
• 2-1/2 teaspoon salt
• 2-1/2 Tablespoon prepared mustard
• 3 (10.5 oz) cans undiluted tomato soup
• 2-1/2 cups ketchup
• 3/4 teaspoon pepper
• 2-1/2 Tablespoon Worcestershire Sauce
• 1-1/2 cup water
• Few drops of Tabasco sauce

Instructions 1) Brown beef, onions and celery/pepper. 2) Add spices and stir in soup, cat-sup and water. 3) Simmer 1 hour or longer. Number of Servings: 20 to 40

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Ingredients:

• 2 lb Soup bone – (about 1/2 covered with meat)
• 1 1/2 ts Salt
• 1/4 c  Barley
• 1/2 c  Chopped celery
• 2 tb Fat
• 1/4 ts Pepper
• 1 c  Cubed carrot
• 2 c  Cooked tomatoes
• 2 qt Water
• 2 tb Minced parsley
• 1/4 c  Chopped onion
• 1 c  Fresh/frozen peas

Instructions: Remove meat from the cracked soup bone; cut meat into cubes and brown slightly in hot fat. Place meat, soup bone, water, seasonings and parsley in soup kettle. Cover tightly and cook slowly 1 hour. Add barley and cook 1 hour longer. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes; cook 45 minutes. Add fresh peas and cook 15 minutes.

Ingredients:

• 1-1/2 pounds extra-lean ground beef
• 1 cup chopped onion (about 1 large)
• 1 cup sliced celery (about 2 medium stalks)
• 1 cup uncooked pearl barley
• 2-1/2 cups water
• 1 tablespoon chile powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (28-ounce) can whole tomatoes, undrained

Instructions: Cook ground beef, onion and celery in nonstick Dutch oven, stirring frequently, until beef is brown; drain. Stir in remaining ingredients; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until barley is done and stew is desired consistency. 6 servings

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