Beef barley soup [3 hours]
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Salad Oil |
| 4 | pounds | Cross Cut Beef Shanks |
| 8 | cups | Water |
| 2 | Onions (sliced) | |
| 1 | can | Tomatoes |
| 1 | tablespoon | Salt |
| ¾ | teaspoon | Fresh Ground Black Pepper |
| ¾ | cup | Barley |
| 8 | Mushrooms (halved) | |
| ½ | medium | Bunch Broccoli ( cut in 1/2 inch pieces) |
| 3 | Carrots (cut in bite size pieces) | |
| ½ | teaspoon | Thyme Leaves |
Directions
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.