BEEF BARLEY SOUP 1965

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Beef Barley Soup 1965 image

this uses quick cooking barley, can use pearl or pot barley, just put in a little sooner than the vegies.

Provided by andypandy

Categories     Meat

Time 2h10m

Yield 8 serving size bowls

Number Of Ingredients 14

2 lbs chuck roast, trimmed,cut 1 inch cubes
2 tablespoons canola oil
1 large onion, chopped
2 quarts beef stock or 60 ounces beef broth
16 ounces diced tomatoes, undrained
1 cup chopped carrot
1 cup chopped celery
1/2 cup green bell pepper, chopped
2/3 cup quick-cooking barley
2 teaspoons Worcestershire sauce
1 teaspoon black pepper
salt
1 1/2 tablespoons minced fresh thyme (1 tsp. dried)
1/2 cup chopped fresh parsley

Steps:

  • In a large stockpot over med.
  • heat braise the beef cubes in the oil for 6 minutes.
  • Add the onion, and keep browning for 12 minutes.
  • Stir in the stock, tomatoes, and cover.
  • Simmer 1 1/2 hours.
  • Add the carrots, bell pepper, celery, and barley.
  • Add the worcestrshire sauce, pepper, and salt.
  • Simmer another 30 minutes, or until vegies and tender, and barley is cooked.
  • Just before serving, about 8 minutes before add the thyme and parsley-- Serve with warm crusty bread.

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