beef barley soup [3 hours]

8 servings
1 tablespoon Salad Oil
4 pounds Cross Cut Beef Shanks
8 cups Water
Onions (sliced)
1 can Tomatoes
1 tablespoon Salt
¾ teaspoon Fresh Ground Black Pepper
¾ cup Barley
Mushrooms (halved)
½ medium Bunch Broccoli ( cut in 1/2 inch pieces)
Carrots (cut in bite size pieces)
½ teaspoon Thyme Leaves

Heat oil in dutch oven and brown beef shanks. Remove meat from dutch oven and pour off fat. Return shanks to pot; add water, tomatoes, onions, salt and pepper. Bring to boil, reduce heat and simmer covered for one hour, stirring occasionally. Remove meat and cut into bit-size pieces. Skim fat from liquid; return meat to pot, add barley and bring to boil. Reduce heat simmer covered for 40 minutes. Add broccoli, carrots, mushrooms and thyme.

Simmer covered for another 40 minutes.

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