Beef and Barley Soup
1/2 c. Crisco
3 onions
4 or 5 stalks of celery
1/2 c. beef base
1 29 oz. can of tomato sauce
2-3 lbs. of stew meat
2 c. of quick barley
1 1/2 gallons of water
3 onions
4 or 5 stalks of celery
1/2 c. beef base
1 29 oz. can of tomato sauce
2-3 lbs. of stew meat
2 c. of quick barley
1 1/2 gallons of water
First, cut the onions and celery.
Melt the Crisco in a large pot. The stew meat looks much better once it is cooked!
Brown the meat in the Crisco until it is cooked. Then, add the celery and onions. Next, add the beef base, tomato sauce, and water. Let it
simmer on a low heat.
Peel a bunch of carrots! (about one bag) and then slice them like this.
Let your soup simmer for an hour or two. The longer you let it simmer, the better.
About 20 minutes before you are going to serve
the soup, add the barley. Cook it until it is
done. (about 15 minutes) This picture of the soup doesn't do it justice. It looks much better for real.
Melt the Crisco in a large pot. The stew meat looks much better once it is cooked!
Brown the meat in the Crisco until it is cooked. Then, add the celery and onions. Next, add the beef base, tomato sauce, and water. Let it
simmer on a low heat.Peel a bunch of carrots! (about one bag) and then slice them like this.
Let your soup simmer for an hour or two. The longer you let it simmer, the better.
About 20 minutes before you are going to serve
the soup, add the barley. Cook it until it is
done. (about 15 minutes) This picture of the soup doesn't do it justice. It looks much better for real.
2 comments:
This sounds wonderful, especially on a cold winter's night!
Vanessa
I love to cook and I love to look at your cooking blog! I would love to make some of the things you have posted, especially this one! I've already made the chocolate biscotti and it was very good!
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