Serves 10
For the best flavor, make this stew the day before, refrigerate it overnight, and skim the fat from the surface. Bring to a boil and simmer for 15 minutes before serving.
| 3 | pounds lean stew beef |
| 1-2 | beef marrow bones |
| 3 | small onions, chopped |
| 2 | stalks celery, chopped |
| 1 | can (about 10 ounces) condensed chicken and rice soup |
| 1 | cup pearl barley |
| 1 | tablespoon Gravy Master |
| 1 | teaspoon salt |
| 8 | large carrots, chopped |
| 4 | large potatoes, peeled and cut into 1-inch pieces |
1. In a large soup pot, combine the stew beef and marrow bones. Add cold water to cover by about 2 inches. Bring to a boil, skimming off any scum that rises to the surface. Lower the heat, partially cover, and simmer the mixture for 1 hour.
2. Add the onions, celery, and chicken-rice soup to the pot. Stir well. Partially cover and simmer the mixture for 45 minutes more.
3. Add the barley, Gravy Master, and salt. Simmer for 15 minutes more.
4. Add the carrots and simmer for 30 minutes more.
5. Add the potatoes and simmer for 30 minutes more (total cooking time is 3 hours).
Adapted from Hannah Logue 
