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Jo Wolf - Posted February 15, 2004 09:39 PM
Beef Barley Soup
1 1/2 lbs lean beef (sirloin?, stew meat?) cut in 3/8 inch cubes
2 TBS flour
garlic powder or garlic salt to taste
2 TBS vegetable oil
1 (16 oz) can tomatoes, coarsely chopped
8 C water
1/2 C regular barley
1 TBS Worchestershire sauce
1 TBS salt
1 tsp basil
dash ground pepper
2 C sliced celery
1 C coarsely chopped onion
In large bowl dredge meat in flour. In 6 qt Dutch oven, brown meat and garlic powder/salt in oil; drain fat. Add tomatoes, water, barley Worchestershire sauce, salt, basil and pepper. Bring to boil, cover, reduce heat to simmer and cook for 2 hours. Add remaining ingredients. Bring to boil, cover, reduce heat to simmer and cook for 20 -25 minutes until meat and vegetables are tender. Makes about 4 quarts.
Beef Barley Soup
1 1/2 lbs lean beef (sirloin?, stew meat?) cut in 3/8 inch cubes
2 TBS flour
garlic powder or garlic salt to taste
2 TBS vegetable oil
1 (16 oz) can tomatoes, coarsely chopped
8 C water
1/2 C regular barley
1 TBS Worchestershire sauce
1 TBS salt
1 tsp basil
dash ground pepper
2 C sliced celery
1 C coarsely chopped onion
In large bowl dredge meat in flour. In 6 qt Dutch oven, brown meat and garlic powder/salt in oil; drain fat. Add tomatoes, water, barley Worchestershire sauce, salt, basil and pepper. Bring to boil, cover, reduce heat to simmer and cook for 2 hours. Add remaining ingredients. Bring to boil, cover, reduce heat to simmer and cook for 20 -25 minutes until meat and vegetables are tender. Makes about 4 quarts.