Post by marlaoh on Oct 15, 2004 9:06:37 GMT -6
Beef Barley Veggie Soup
This stew combines the flavor of onions, bay leaves and thyme with a
wonderful classic "stick-to-your-ribs" combination of beef and barley. This
stew can be served the same day it is prepared or put into the freezer for a
great tasting dinner when you are in a hurry.
2 Tablespoons vegetable oil
1 lb. round steak trimmed and cut into 1/2 inch cubes*
1 large onion, coarsely chopped
2 bay leaves
4 medium carrots, peeled and diced finely
4 potatoes diced
2/3 cups of quick-cooking barley
1/2 teaspoon dried thyme leaves
4 cups low sodium beef broth
3 cups water
1 tablespoon tomato paste salt and pepper to taste
4 cups finely shredded rinsed spinach leaves**
** Use 1 cup of frozen spinach if you prefer.
If using this allow to cook for an additional 5 minutes, then serve.
What you do:
Heat 1 tablespoon of oil in a 4 quart pot over medium heat. Add beef and stir
until well browned, about 3 minutes. Remove with slotted spoon to plate. Heat
remaining oil in pot. Add onion, bay leaves.
Cook stirring occasionally, 3 minutes. Add carrots, potatoes, barley, and
thyme. Cook stirring constantly about 3 minutes. Stir in beef and any juices
on the plate, the broth, water, tomato paste. Bring to a boil over high heat,
then reduce heat and simmer 20 minutes or until meat and vegetables are
tender. Remove bay leaves, stir in spinach and serve immediately.
* Use 1 pound of ground beef if you prefer instead of the round steak. Cook
until well browned.
This stew combines the flavor of onions, bay leaves and thyme with a
wonderful classic "stick-to-your-ribs" combination of beef and barley. This
stew can be served the same day it is prepared or put into the freezer for a
great tasting dinner when you are in a hurry.
2 Tablespoons vegetable oil
1 lb. round steak trimmed and cut into 1/2 inch cubes*
1 large onion, coarsely chopped
2 bay leaves
4 medium carrots, peeled and diced finely
4 potatoes diced
2/3 cups of quick-cooking barley
1/2 teaspoon dried thyme leaves
4 cups low sodium beef broth
3 cups water
1 tablespoon tomato paste salt and pepper to taste
4 cups finely shredded rinsed spinach leaves**
** Use 1 cup of frozen spinach if you prefer.
If using this allow to cook for an additional 5 minutes, then serve.
What you do:
Heat 1 tablespoon of oil in a 4 quart pot over medium heat. Add beef and stir
until well browned, about 3 minutes. Remove with slotted spoon to plate. Heat
remaining oil in pot. Add onion, bay leaves.
Cook stirring occasionally, 3 minutes. Add carrots, potatoes, barley, and
thyme. Cook stirring constantly about 3 minutes. Stir in beef and any juices
on the plate, the broth, water, tomato paste. Bring to a boil over high heat,
then reduce heat and simmer 20 minutes or until meat and vegetables are
tender. Remove bay leaves, stir in spinach and serve immediately.
* Use 1 pound of ground beef if you prefer instead of the round steak. Cook
until well browned.