Beef and Barley Soup
Ingredients
1 tbsp. vegetable oil *1 lb. beef stew meat cut into cubes 8 cups water 2 beef bouillon cubes 1/2 cup hot water 1 14-oz. can stewed tomatoes 1 cup carrots, sliced 1 cup chopped onion 1 cup chopped celery 1/2 cup barley 1/4 cup finely chopped parsley 1/2 tsp salt 1 1/2 tsp. pepper |
Directions
In a large sauce pot, heat oil over medium heat. Add beef; cook stirring often until browned. Add water. Bring to a boil. Reduce heat, cover and simmer 1 hour or until meat is tender. Remove meat to bowl. With 2 forks, shred meat; set aside. In cup dissolve bouillon cubes in 1/2 cup water. Add to sauce pot with tomatoes, carrots, onions, celery, barley, parsley and salt and pepper. Stir in meat. Cover and simmer 1 1/2 to 2 hours or until vegetables are tender. *I sometimes use a beef shank and 1/2 lb. of linguica. Cut up meat after it is cooked. Anna Barrow |