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

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