Beef and Barley Soup
- 3 lb. meaty cross-cut beef shank or neck
- 3/4 cup pearl barley
- 2 carrots, cut into quarters lengthwise
- 1 med. size onion, thinly sliced
- 1/2 cup chopped parsley
- 1 bay leaf
- 2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. leaf thyme, crumbled
- 1/2 tsp. leaf savory, crumbled
- 2 cans beef broth
- 2 cups water
Combine all in slow cooker. Cover and cook on low setting for 8 hours. Remove meat; discard bones and coarsely chop meat. Return to soup.
By Robin from Washington, Ia
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This is a quick and easy recipe for lunch or a light dinner!
- 1/2 lb beef, sliced thin for stir fry
- 8 oz sliced fresh mushrooms
- 2 Tbsp. olive oil
- 1-2 garlic cloves, minced
- 1/4 cup finely chopped onion
- 1/4 cup shredded carrot
- 1 q.t beef broth
- 1/4 cup instant barley
- salt and pepper to taste
In a 2 qt. sauce pan, saute onion, carrot, and garlic, until tender. Add the sliced mushrooms. Cook until tender. Add beef strips.
When beef strips are cooked, add the beef broth and bring to a boil. Stir in the barley and return to a boil. Simmer for 20-30 minutes until the barley is cooked. Serve with crusty rolls and a tossed salad.
By Graymare47 from Tupper Lake, NY
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