Beef Barley Soup

Ingredients:

• 3 pounds beef shank cross cuts, cut 1 inch thick
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• ½ cup chopped carrot
• ½ cup chopped celery with leaves
• 3 cloves garlic, minced
• 1 ½ teaspoons salt
• 1 ½ teaspoons dried thyme
• ½ teaspoon pepper
• 1 bay leaf
• 1/3 cup medium pearl barley
• 1 package (9 ounces) frozen French-cut green beans

Instructions: 

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, 5 cups water, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
2. Remove cross cuts. Cut beef from bones; cut beef into 3/4-inch pieces. Skim fat from soup. Stir in beef and barley; continue cooking, covered, 50 to 60 minutes or until beef and barley are tender.
3. Add green beans; bring to a boil. Reduce heat; simmer 2 to 3 minutes or until beans are tender. Discard bay leaf.

Makes 4 servings
Recipe taken from www.beefitswhatsfordinner.com.

{ Close Window }