Beef Barley Soup 1965

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This uses quick cooking barley, can use pearl or pot barley, just put in a little sooner than the vegies.

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Steps

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In a large stockpot over med.

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Heat braise the beef cubes in the oil for 6 minutes.

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Add the onion , and keep browning for 12 minutes.

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Stir in the stock , tomatoes , and cover.

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Simmer 1 1 / 2 hours.

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Add the carrots , bell pepper , celery , and barley.

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Add the worcestrshire sauce , pepper , and salt.

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Simmer another 30 minutes , or until vegies and tender , and barley is cooked.

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Just before serving , about 8 minutes before add the thyme and parsley-- serve with warm crusty bread.

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Ingredients

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chuck roast, canola oil, onion, beef stock, tomatoes, carrot, celery, green bell pepper, quick-cooking barley, worcestershire sauce, black pepper, salt, fresh thyme, fresh parsley