Subj : BH&G 3057
To   : All
From : Dave Drum
Date : Fri Jun 18 2021 06:23:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Barley Soup w/Beef or Lamb
 Categories: Lamb/mutton, Beef, Vegetables, Herbs, Grains
      Yield: 8 Servings
 
     12 oz Beef (or lamb); in 1" cubes
      1 tb Oil
     56 oz (4 cans) beef broth
      1 c  Chopped onion
    1/2 c  Chopped celery
      1 ts Dried oregano or basil;
           - crushed
    1/4 ts Black pepper
      2 cl Garlic; minced
      1    Bay leaf
      1 c  Frozen mixed vegetables
 14 1/2 oz Can diced tomatoes;
           - undrained
      1 c  (1/2") slices peeled
           - parsnip
           +=OR=+
      1 c  (1/2" cubes) peeled potato
    2/3 c  Quick-cooking barley
 
  In a Dutch oven brown meat in hot oil. Stir in broth,
  onion, celery, oregano, pepper, garlic, and bay leaf.
  Bring to boiling; reduce heat. Simmer, covered, for 1 1/2
  hours for beef (45 minutes for lamb).
  
  Stir in frozen vegetables, undrained tomatoes, parsnip,
  and barley. Return to boiling; reduce heat. Simmer,
  covered, about 15 minutes more or until meat and
  vegetables are tender. Discard bay leaf.
  
  SLOW-COOKER DIRECTIONS: Substitute regular barley for
  quick-cooking barley. In a large skillet brown cubed beef
  in hot oil. Drain off fat. In a 5 or 6 quart slow cooker
  combine beef and remaining ingredients. Cover and cook on
  low-heat setting for 8 to 10 hours or on high-heat setting
  for 4 to 5 hours.
  
  Makes 8 servings (11 cups)
  
  Better Homes & Gardens | July 2016
  
  MM Format by Dave Drum - 28 July 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Whatever you dwell on in the conscious grows in your experience"Brian
racy
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