Our Big Family Kitchen

← Back to the recipe

Barley, Beef and Vegetable Soup

By Laura Leusch · Originally from Aunt Laura's 2003 cookbook

Leusch · Soups and Stews

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

  1. In an 8 quart dutch oven, in hot oil, brown the beef.
  2. Remove the beef once browned on all sides.
  3. In the drippings over medium heat, cook all the vegetables, except the broccoli, until lightly browned, stirring often.
  4. Return the beef to the pan and add the water, barley, salt, oregano, pepper and bouillon cubes.
  5. Over high heat, heat to boiling, stirring to loosen brown bits from the bottom.
  6. Reduce heat to low, cover, and simmer 1 1/2 hours or until beef and barley are tender, stirring occasionally.
  7. Skim the fat from the liquid.
  8. Add the broccoli and over high heat, heat to boiling.
  9. Reduce to low heat, cover and simmer 10 to 15 minutes or until broccoli is tender.
  10. Do not overcook the broccoli.