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Guinness Barley Lamb Stew

1 package Halladay's Farmhouse Barley Vegetable Stew

1 to 1 1/2 lbs. lamb stew meat (or beef chuck roast)

12-16 oz. Guinness (or stout of your choice)

1 (10.5 oz.) can cream of mushroom soup

4 carrots, cut into 1-inch pieces

3 potatoes, cut into 1-inch pieces

3 ribs celery, chopped

1 onion, finely chopped

6 cups water

Combine all ingredients in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours.

SIMILAR RECIPES

Barley Vegetable Stew

1 lb lean beef, cubed

8 cups water

1 (14 oz) can chopped tomatoes

1 package Halladay’s Harvest Barn Farmhouse Vegetable Barley Stew Mix

3 carrots, peeled and chopped

3 celery stalks, chopped

In a skillet, brown the beef on all sides. In a stockpot, combine browned beef, water, chopped tomatoes and Vegetable Stew package contents. Cover and simmer for 1 to 1 hours (4 to 6 hours in the crockpot). Add carrots and celery and simmer for additional hour, or until tender.

VARIATIONS:

Add a package of frozen mixed veggies (carrots, green beans and peas) in the last 10 minutes.

Add one pound of sauteed sliced mushrooms in the last 10 minutes (may omit beef, if desired).

Add 2 cups of butternut squash (cooked and cubed) and some kale, substitute regular or turkey sausage for the beef.

Substitute one pound of ground turkey or TVP (textured vegetable protein) for Beef.

Simmer away and enjoy some comforting soups on these chilly days. Stay well and enjoy everyone!

Pot Roast

3 lbs. pot roast

1 package Halladay's Farmhouse Five Onion Seasoning

1 (28 oz.) can crushed or diced tomatoes

Frozen or fresh chopped vegetables of choice

Season meat with salt and pepper; coat with seasoning. Add meat and tomatoes to slow cooker. Cook on low for 7-9 hours, or on high for 5-6 hours. Add vegetables and heat through.

Chicken Pot Pie

Chicken Pot Pie

1 package Halladay's Farmhouse Corn Chowder Soup

3 cups water

1 cup half & half

2 Tbsp. of butter

1 1/2 cups of frozen peas and carrot vegetable mix

2 cups chicken, cooked and diced (rotisserie chicken works great)

Prepared pie shell*

Ground black pepper to taste

Preheat oven to 400˚F. Combine soup mix and water in small saucepan; bring to slight boil. Reduce heat and simmer for 20 minutes. Add veggies, chicken and half & half; simmer for another 5 minutes. Pour into prepared pie shell in deep dish pie plate. Top with crust, crimp edges and add a few steam vents. Bake until crust is golden brown, about 30 minutes. Let sit 10 minutes before serving.
*Can also be prepared with just a top crust or a puff pastry top.

Healthy Farm Market Vegetable Dip

1 cup plain Greek yogurt

1 cup light mayo

1/2 package frozen spinach, defrosted and well drained

1 can water chestnuts, drained and diced

2 Tbsp. Halladay's Farm Market Vegetable Seasoning

Combine all ingredients and chill at least two hours before serving.