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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grandma Daly's Beef Barley Soup Recipe

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This recipe for Grandma Daly's Beef Barley Soup is from The Mirance Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package oxtail bones (should have at least two good sized bones in it)

2 1/2 lbs stew meat (chuck) or beef from shin

1 large & 1 small onion

4-5 ribs celery

2-3 large carrots, peeled

2-3 large parsnips, peeled

1 1/2 C barley

Salt & Pepper

 Small package fresh sliced mushrooms, optional

1 large & 1 small can diced tomatoes

 
Directions:
Directions:
- Cut meat and all vegetables into bite size pieces

- Fill large pot with water about 3/4 full - I like to use a heavy, non coated 7 quart pot (Grandma's pot!)

- Add bones and cook at a medium boil for about 15 min.

- Add onion, cook for 15 min. more

- Skim top.

- Cook 20 min. more, remove bones and discard

- Add meat and all vegetables (minus mushrooms), barley, S&P

- Bring to a full boil, then turn down and simmer for about 1 hour

- Add mushrooms and simmer 1/2 hour more.

- Add tomatoes, simmer 1/2 hour more again.

 Note: If soup is not as thick as you'd like, turn heat up, boil till thick enough, making sure it's not sticking at bottom.
Personal Notes:
Personal Notes:
I loved this soup so much that when my grandmother stayed over with me I asked her to make it while I stood by her side, and watched every step of the way. The best way to teach your children, or grandchildren, to cook is to have them do it by your side.❤

 

 

 

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