Beef Barley Soup III
ready in: 2-5 hrs
recipe id: 33142
3 pounds beef shank cross cuts, cut 1 inch thick
1 tablespoon vegetable oil
1 medium onion, chopped
1/2 cup chopped carrot
1/2 cup chopped celery with leaves
3 cloves garlic, minced
5 cups water
1 1/2 teaspoon salt
1 1/2 teaspoon dried thyme leaves
1/2 teaspoon black pepper
1 bay leaf
1/3 cup medium pearl barley *
1 package (9 ounces) frozen French-cut green beans
Heat oil in Dutch oven over medium heat until hot. Add onion, carrot, celery and garlic; cook and stir 5 minutes or until tender. Add beef shank cross cuts, water, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
Remove cross cuts from Dutch oven. Cut beef from bones; cut beef into 3/4-inch pieces. Skim and discard fat from soup. Return beef to Dutch oven; stir in barley. Cover and simmer 50 to 60 minutes or until beef and barley are tender.
Add green beans; bring to a boil. Reduce heat; simmer 2 to 3 minutes or until beans are tender. Discard bay leaf.
* One-half cup quick-cooking barley may be substituted for pearl barley; add after soup has cooked 1 hour and 40 minutes.
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