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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beef Barley Soup Recipe

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This recipe for Beef Barley Soup is from The Bohrer Family Cookbook , 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 (3 lb) beef chuck roast
2 tbsp oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 oz) pkg frozen mixed vegetables
4 cups water
4 beef bouillon cubes
2 cups beef broth
1/2 cup barley (not instant)
1 bay leaf
couple dashes of Worcestershire
1 tbsp sugar
1/4 tsp black pepper
1 (28 oz) can chopped stewed tomatoes (I puree these!)
salt and pepper to taste
Directions:
Directions:
1. The day before I want to make the soup I cook chuck roast until very tender in the crock pot (usually 4-5 hours on High). Don't forget to salt and pepper the roast! After cooking, shred the beef and remove any fat. I put crock pot in frig until next morning.

2.When ready to fix soup: In large skillet, heat oil. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add to crock pot. Add all other ingredients, cook on low 8-9 hours.

 

 

 

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