(POSTED: January 19, 2007)

Beef and Barley Soup

Ingredients
1 lb   500 g   SIMMERING STEAK (Beef Cross Rib or Blade), 
STEWING CUBES, or BONELESS
SIMMERING SHORT RIBS, 
cut in 3/4 inch (2 cm) cubes
6 cups   1.5 L   vegetables, cut in small pieces (i.e. onions, carrots, celery, rutabaga and/or
potatoes)
1/4 cup   50 mL   pot or pearl barley
1   1   can (10 oz/284 mL) beef broth
1/4 tsp   1 mL   EACH dried thyme, dillweed and pepper
1   1   bay leaf 

Directions
Trim beef cubes of external fat and brown in large non-stick pot. Add all other ingredients plus 4 
cups (1 L) water and bring to a boil. Cover and reduce heat to simmer, cooking for about 2 hours 
until beef and barley are tender. Remove the bay leaf. Serve sprinkled with chopped fresh parsley, 
if
desired.  4 - 6 Servings.

Source: www.beefinfo.org/ Canadian Cattlemen's Assoc.



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