Cooking Directions

• Cook the beef, onion and garlic in a 6-quart saucepot over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat.
• Stir the barley, carrots, celery, tomatoes, consommé, water, bay leaf, parsley and tomato soup in the saucepot.  Reduce the heat to low.  Cover and cook for 1 1/2 hours, stirring occasionally, until the barley is tender.  Remove and discard the bay leaf before serving. 

Ingredients

• 1.5 pounds ground beefor beef for stew
• 1 medium onion, chopped (about 1/2 cup)
• 1 clove garlic, minced
• 0.666 cup uncooked pearl barley
• 4 medium carrot, chopped (about 1 1/3 cups)
• 3 stalks celery, diced (about 1 1/2 cups)
• 1 can (28 ounces) diced tomatoes
• 3 cans (10 1/2 ounces each ) Campbell’s® Condensed Beef Consomme
• 2 cups water
• 1 bay leaf
• 0.25 cup minced fresh parsley
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup