Beef Barley Soup [3 Hours] Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Salad Oil,
4 lbs: Cross Cut Beef Shanks,
8 cup: Water,
2: Onions, sliced
1 can: Tomatoes,
1 tbsp: Salt,
3/4 tsp: Fresh Ground Black Pepper,
3/4 cup: Barley,
8: Mushrooms, halved
1/2 medium: Bunch Broccoli, cut in 1/2 inch pieces
3: Carrots, cut in bite size pieces
1/2 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp