Barley, Beef and Vegetable Soup
Ingredients
- 3 Tablespoons Vegetable Oil
- 3 Beef Shanks Cross Cut, each cut about 1" thick
- 2 Teaspoons Salt
- 1 Teaspoon Oregano Leaves
- 5 medium celery Stalks, cut into 2" by 1/2" pieces
- 2 Large Onions, diced
- 3/4 Pound Mushrooms, each cut in half
- 11 Cups Water
- 3/4 Cup medium Barley
- 5 Large Carrots, cut into 1" by 1/2" pieces
- 1/2 Teaspoon Freshly Ground Black Pepper
- 2 Beef-Flavored Bouillon Cubes
- 1 Bunch Broccoli, cut into 2" by 1/2" pieces
Method
- In an 8 quart dutch oven, in hot oil, brown the beef.
- Remove the beef once browned on all sides.
- In the drippings over medium heat, cook all the vegetables, except the broccoli, until lightly browned, stirring often.
- Return the beef to the pan and add the water, barley, salt, oregano, pepper and bouillon cubes.
- Over high heat, heat to boiling, stirring to loosen brown bits from the bottom.
- Reduce heat to low, cover, and simmer 1 1/2 hours or until beef and barley are tender, stirring occasionally.
- Skim the fat from the liquid.
- Add the broccoli and over high heat, heat to boiling.
- Reduce to low heat, cover and simmer 10 to 15 minutes or until broccoli is tender.
- Do not overcook the broccoli.
Family note
This is my very favorite soup! I have never made it for anyone, nor have I shared this recipe. Barley is a real favorite of mine. I always add more than called for and end up with more of a stew than thin soup. When the soup is ready I take the beef out and break it into chunks, removing the center bone. I hope you like this as much as I do!