Beef Barley Soup
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Info
Cook Time:
Serves:
Ingredients
- 3 pounds beef shank cross cuts, cut 1 inch thick
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1/2 cup chopped carrot
- 1/2 cup chopped celery with leaves
- 3 cloves garlic, minced
- 5 cups water
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons dried thyme leaves
- 1/2 teaspoon pepper
- 1 bay leaf
- 1/3 cup medium pearl barley
- 1 package (9 ounces) frozen French-cut green beans
Directions
1.Heat oil in Dutch oven over medium heat until hot. Add onion, carrot, celery and garlic; cook and stir 5 minutes or until tender. Add beef shank cross cuts, water, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
2.Remove cross cuts from Dutch oven. Cut beef from bones; cut beef into 3/4-inch pieces. Skim and discard fat from soup. Return beef to Dutch oven; stir in barley. Cover and simmer 50 to 60 minutes or until beef and barley are tender.
