Here's the recipe:
Beef and Barley Soup
oil
1 lb stewing beef, cut into bite-sized pieces
1 cup each chopped celery, carrot and onion
4 garlic cloves, chopped
4 cups, or one carton, beef broth
3 cups water
1 cup tomato sauce
2/3 cup pearl barley, rinsed
1 1/2 tsps marjoram
3/4 tsp thyme
1/2 tsp freshly ground black pepper
salt to taste
1/3 cup minced fresh parsley
Heat oil in a large pot over medium-high heat. Add beef and brown on all sides.
Reduce heat to medium. Add celery, carrot, onion and garlic and cook, stirring occasionally, for 5 minutes.
Add remaining ingredients, except for parsley, and bring to a boil. Cover, reduce heat and simmer, stirring occasionally for 1 1/2 hours. Stir in parsley, season to taste, and serve hot.
Makes 6 servings.
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