<http://schema.org/recipeInstructions>
" In 6- to 8-quart saucepot, cook bacon over medium heat 5 minutes or until browned. With slotted spoon, transfer bacon to medium bowl. Meanwhile, trim and discard fat from beef. Cut beef into 1-inch chunks, reserving bones. Add beef and bones, in 4 batches, to bacon drippings, and cook over medium-high heat 3 to 4 minutes per batch or until well browned on all sides, adding 2 teaspoons oil as necessary. (You may need to reduce heat to medium if drippings in saucepot begin to smoke.) With slotted spoon, transfer beef as it browns to bowl with bacon. Reduce heat to medium. Add remaining 1 tablespoon oil to saucepot. Add celery, carrots, parsnips, onion, and mushrooms, and cook, covered, 15 minutes or until vegetables are tender, stirring occasionally. Add tomato paste and cook 1 minute, stirring. Return meat with its juices and bacon to saucepot. Stir in water, soy sauce, and salt; heat to boiling over high heat. Reduce heat to low and simmer, covered, 45 minutes, stirring occasionally. Stir in barley; heat to boiling over high heat. Reduce heat to low and simmer, covered, 40 minutes longer or until beef and barley are tender, stirring occasionally. With tongs, transfer bones to cutting board; cut any meat remaining on bones into small chunks. Discard bones and fat. Return beef to saucepot."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4835/beef-barley-vegetable-stew-1210/>