Beef Barley Soup 1965

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• 2 lbs chuck roast, trimmed,cut 1 inch cubes
• 2 tablespoons canola oil
• 1 large onion, chopped
• 2 quarts beef stock or 60 ounces beef broth
• 16 ounces diced tomatoes, undrained
• 1 cup chopped carrot
• 1 cup chopped celery
• 1/2 cup green bell pepper, chopped
• 2/3 cup quick-cooking barley
• 2 teaspoons worcestershire sauce
• 1 teaspoon black pepper
• salt
• 1 1/2 tablespoons minced fresh thyme (1 tsp. dried)
• 1/2 cup chopped fresh parsley

Recipe

• 1 in a large stockpot over med.
• 2 heat braise the beef cubes in the oil for 6 minutes.
• 3 add the onion, and keep browning for 12 minutes.
• 4 stir in the stock, tomatoes, and cover.
• 5 simmer 1 1/2 hours.
• 6 add the carrots, bell pepper, celery, and barley.
• 7 add the worcestrshire sauce, pepper, and salt.
• 8 simmer another 30 minutes, or until vegies and tender, and barley is cooked.
• 9 just before serving, about 8 minutes before add the thyme and parsley-- serve with warm crusty bread.