Barley Beef And Vegetable Soup Recipe
Ingredients
| Salad oil | 3 Tablespoon | |
| 3 beef shank cross cuts, each 1 inch thick | ||
| 5 large carrots, cut into 2" by 1/2 pieces | ||
| 5 medium-sized celery stalks, cut into 2" by 1/2 pieces | ||
| Onions | 2 Large, diced | |
| 3/4 pound mushrooms, each cut in half | ||
| Water | 11 Cup (16 tbs) | |
| Barley | 3/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Oregano leaves | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 2 beef-flavor bouillon cubes or envelopes | ||
| 1 bunch broccoli, cut into 2" by 1" pieces | ||
Directions
1. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook beef shank cross cuts until well browned on both sides. Remove beef to plate. In drippings remaining in Dutch oven over medium heat, cook carrots, celery, onions, and mushrooms until lightly browned, stirring mixture occasionally.
2. Return beef to Dutch oven; add water and next 5 ingredients; over high heat, heat to boiling, stirring to loosen brown bits from bottom. Reduce heat to low; cover and simmer 1 1/2 hours or until beef and barley are tender, stirring occasionally. Skim fat from liquid in Dutch oven.
3. Add broccoli; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes until broccoli is tender.
2. Return beef to Dutch oven; add water and next 5 ingredients; over high heat, heat to boiling, stirring to loosen brown bits from bottom. Reduce heat to low; cover and simmer 1 1/2 hours or until beef and barley are tender, stirring occasionally. Skim fat from liquid in Dutch oven.
3. Add broccoli; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes until broccoli is tender.
Chef
