Michelle’s Beef Stew
Stockpot: 1/3 pkg. bacon, cook until crispy-remove.
In drippings brown floured stew meat.
Fill pot ½ full of water and add:
Bacon, meat, salt, pepper, garlic salt, parsley, pearl barley celery
Cook 4 hours, last hour add potatoes and carrots. Thicken with cornstarch and water mixture.