|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Results 1 - 10 of 250 for beef barley soup
Dice meat and ... 1 hour. Add barley and simmer 1 ... remaining ingredients and simmer for 45 minutes over very low heat. Remove soup bones, bay leaf, and serve.
Bring soup bones, beef and water slowly ... all ingredients except barley; bring to ... before serving. This soup is even better the 2nd day. Serves 6 to 8.
Brown beef In 2 tbsp. ... bouillon in 1/2 cup of water. Add vegetables and bouillon to pot. Add barley, parsley spices and meat. Simmer until barley is cooked.
Trim the meat ... enough stock. Add barley, simmer for another hour. Hint: ... barley about an hour before the finish keeps it from bedoming too mushy.
Cook beef and save broth. ... of broth to soup pot. Cook celery, ... mushroom soup, onion, and barley. Shake in dill weed. Cook until soup is thick. Serve.
Brown beef (cut up in ... 8 cups water, soup bone, and herbs ... 30 minutes. Add barley. Cook about ... Suggestion: Use 2 cups beef broth and 6 cups water.
In a large saucepan place soup bones, water, salt ... trim fat. Cut into small chunks. Return to pan. Add remaining ingredients. Simmer 1 hour. Serves 6.
A meaty soup guaranteed to please ... Use leftover roast beef. Heat first ... way through cooking. Part ground beef and part roast beef may be used also.
Combine all ingredients in a kettle and bring to a boil. Simmer covered until vegetables are tender, about 1 1/2 hours.
Cover meat and soup bone with cold ... Add salt, pepper, barley and bay leaves. ... oregano and bouillon cube. Simmer 1/2 hour longer and serve. Serves 8.
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