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Categories:
beef soup bones chuck roast onion carrots celery bay leaves parsley salt pepper water tomatoes pearl barley parsley
Viewed: 56 - Published at: 7 years agoIngredients
- 2 lb. beef soup bones
- 1 lb. chuck roast, cut in 1-inch cubes (lean)
- 1 1/2 c. onion, chopped
- 1 3/4 c. carrots, sliced
- 1 3/4 c. celery, sliced
- 2 bay leaves
- 4 sprigs parsley
- 2 tsp. salt
- 1/2 tsp. pepper
- 9 c. water
- 1 (16 oz.) can tomatoes
- 1 c. pearl barley
- 3 Tbsp. parsley, chopped
Method
- In a
- heavy 4 to 6-quart pot, put bones, meat, onion, 1 cup carrots,
- 1 cup celery, bay leaves, parsley, salt, pepper and water.
- Bring
- to a boil over medium-high heat.
- Reduce to low; cover
- and simmer for about 2 1/2 hours.
- Lift out bones and when cool
- enough
- to
- handle, remove any meat from them. Discard bones and
- put
- meat back in pot.
- Skim fat from surface.
- Add tomatoes, barley, carrots and celery.
- Partly cover and cook
- 45 minutes to 1 hour until tender.
- Stir in chopped parsley.
