Beef And Barley Soup

Total Time: 24 hrs 40 mins Preparation Time: 40 mins Cook Time: 24 hrs

Ingredients

• Servings: 8
• 3 beef shank, cross cuts 1 inch thick (2 pounds)
• 3 tablespoons cooking oil
• 5 large carrots, cut in bite-sized pieces
• 5 celery ribs, bite-sized
• 2 large onions, chopped
• 3/4 lb small mushroom
• 3/4 cup barley
• 2 teaspoons salt
• 1 teaspoon oregano
• 1/2 teaspoon pepper
• 2 beef bouillon cubes
• 10 ounces frozen chopped spinach, thawed and squeezed of excess moisture

Recipe

• 1 in 8 quart dutch oven in hot oil, brown beef shanks on both sides. remove to a plate.
• 2 in pan drippings, cook carrots, celery, onions and mushrooms until lightly browned.
• 3 cut meat from bones into bite-sized pieces and return meat and bones to dutch oven.
• 4 add barley, salt, oregano, pepper, bouillon cubes, and 11 cups of water.
• 5 heat to boil, reduce heat, cover and simmer 1 1/2 hours until beef and barley are tender.
• 6 discard bones, skim fat from liquid.
• 7 add spinach to pot, bring back to boil, reduce heat and simmer, covered, 10 minutes.