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Beef Barley Soup 3 Hours

Ingredients
 

1 tbsp salad oil
4 lb cross cut beef shanks
8 cup water
2 onions (sliced)
1 can tomatoes
1 tbsp salt
3/4 tsp fresh ground black pepper
3/4 cup barley
8 mushrooms (halved)
1/2 medium bunch broccoli ( cut in 1/2 inch pi, eces)
3 carrots (cut in bite size pieces)
1/2 tsp thyme leaves




 
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Preparation
 
Heat oil in dutch oven and brown beef shanks. Remove meat from dutch
oven and pour off fat. Return shanks to pot; add water, tomatoes,
onions, salt and pepper. Bring to boil, reduce heat and simmer
covered for one hour, stirring occasionally. Remove meat and cut
into bit-size pieces. Skim fat from liquid; return meat to pot, add
barley and bring to boil. Reduce heat simmer covered for 40 minutes.
Add broccoli, carrots, mushrooms and thyme. Simmer covered for
another 40 minutes.

 

 
Servings: 8

 

 

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