Beef and vegetable soup #1

1 servings

Ingredients

QuantityIngredient
4poundsMeaty bones sawed into
Pieces
1Halved onion
2Quartered carrots
1Outer stalk celery cut
Into 3 pieces
1smallTurnip sliced optional
12Peppercorns
1Bay leaf
Pinch of thyme
4Parsley stalks
3pintsBeef bone stock with
Fat removed
2tablespoonsFat from stock
1largeChopped onion
1cupDiced carrot
½cupDiced celery
½cupDiced turnip optional
½cupDiced parsnip optional
poundsCross cut shanks
1cupChopped tomatos
1teaspoonSugar
1tablespoonSalt
½teaspoonPepper
¼cupBarley (if used soup must
Be eaten in a day or two)

Directions

BEEF BONE STOCK

SOUP

STOCK: Wash soup bones in cold water, place in large kettle and cover with cold water, about 4 pints. Bring to a boil slowly, skimming when necessary. Add vegetables, peppercorns, herbs and salt. Cover and simmer 2-3 hours. Strain stock into a large bowl and discard the bones and vegetables. Store stock, covered, overnight in refrigerator. Next day remove the fat and retain 2-3 Tb of it for the soup. SOUP: Place fat in soup kettle and saute onions, carrots, celery, turnips and parsnips over low heat for 10 minutes. Increase heat and add boned and diced shank meat. Cook, stirring, until beef juices run out and brown. Add stock, barley, tomatos, sugar, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 1½ hours or until beef is tender. Soup is ready to serve. Soup improves when served the next day.