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Print this Recipe    Barley Beef 05

Beef Barley Soup

1 1/2 lbs beef chuck, cut in bite sized pieces
1 1/2 quarts water
2 cups beef broth or stock
1 1/2 Tb. beef base
3 cloves garlic, minced
1 medium onion, chopped
1 cup celery, chopped coarse
1 cup carrots, chopped
1 Tb dried parsley
1 cup fresh, sliced mushrooms
2/3 cup pearl barley
2 tablespoons cooking oil
coarse ground pepper to taste

Cut beef chuck into bite sized pieces, discarding any fat or
membrane. Brown meat in a Dutch oven or stock pot in 2 Tb. oil
over medium-high heat, leaving carmalized brown bits in the pot.
Stir in the onions and garlic and mix to blend.

Reduce heat to medium and cook until onions are trnslucent. Add
the water, beef broth, beef base and the barley. Simmer 2 hours.
Adjust seasoning with black pepper.

Add the celery, carrots and sliced mushrooms and simmer 45 minutes
longer. Check for seasonings and serve.

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