jglass
New member
Beef and Barley Soup
P R E P 45 minutes C O O K 2 hours 30 minutes
MA K E S about 16 cups or 8 main-dish servings
1 tablespoon plus 4 teaspoons
vegetable oil
3 medium stalks celery, diced
1 large onion, diced
11⁄2 pounds boneless beef chuck, cut
into 1⁄2-inch pieces
1⁄2 teaspoon salt
2 cans (133⁄4 to 141⁄2 ounces each)
beef broth
1 can (141⁄2 ounces) diced tomatoes
6 cups water
1 cup pearl barley
5 medium carrots (12 ounces),
peeled and cut crosswise into
1⁄4-inch-thick slices
5 medium parsnips (12 ounces),
peeled and cut crosswise into
1⁄4-inch-thick slices
2 medium turnips (8 ounces), peeled
and diced
3 strips (3" by 1" each) orange peel
pinch ground cloves
1. In 8-quart Dutch oven, heat 1 tablespoon vegetable oil over mediumhigh
heat until hot. Add celery and onion and cook until tender and
golden, about 10minutes, stirring occasionally; transfer vegetables to bowl.
2. Pat beef dry with paper towels. In same Dutch oven, heat 2 teaspoons
oil over high heat until hot. Add half of beef and cook until browned on
all sides. Remove to plate. Repeat with the remaining 2 teaspoons oil and
the beef.
3. Return beef to Dutch oven. Stir in salt, celery mixture, beef broth,
tomatoes with their juice, and water; heat to boiling over high heat.
Reduce heat to low; cover and simmer 1 hour.
4. Add barley, carrots, parsnips, turnips, orange peel, and cloves; heat to
boiling over high heat. Reduce heat to low; cover and simmer 50 to 60
minutes, until beef, barley, and vegetables are tender.
P R E P 45 minutes C O O K 2 hours 30 minutes
MA K E S about 16 cups or 8 main-dish servings
1 tablespoon plus 4 teaspoons
vegetable oil
3 medium stalks celery, diced
1 large onion, diced
11⁄2 pounds boneless beef chuck, cut
into 1⁄2-inch pieces
1⁄2 teaspoon salt
2 cans (133⁄4 to 141⁄2 ounces each)
beef broth
1 can (141⁄2 ounces) diced tomatoes
6 cups water
1 cup pearl barley
5 medium carrots (12 ounces),
peeled and cut crosswise into
1⁄4-inch-thick slices
5 medium parsnips (12 ounces),
peeled and cut crosswise into
1⁄4-inch-thick slices
2 medium turnips (8 ounces), peeled
and diced
3 strips (3" by 1" each) orange peel
pinch ground cloves
1. In 8-quart Dutch oven, heat 1 tablespoon vegetable oil over mediumhigh
heat until hot. Add celery and onion and cook until tender and
golden, about 10minutes, stirring occasionally; transfer vegetables to bowl.
2. Pat beef dry with paper towels. In same Dutch oven, heat 2 teaspoons
oil over high heat until hot. Add half of beef and cook until browned on
all sides. Remove to plate. Repeat with the remaining 2 teaspoons oil and
the beef.
3. Return beef to Dutch oven. Stir in salt, celery mixture, beef broth,
tomatoes with their juice, and water; heat to boiling over high heat.
Reduce heat to low; cover and simmer 1 hour.
4. Add barley, carrots, parsnips, turnips, orange peel, and cloves; heat to
boiling over high heat. Reduce heat to low; cover and simmer 50 to 60
minutes, until beef, barley, and vegetables are tender.