Harriet Neal wrote on 04 Jan 2007 in rec.food.cooking

>
> "Harriet Neal" > wrote in message
> ink.net...
> >
> > "King's Crown" > wrote in message
> > . ..
> >> Anyone have a good basic recipe... no acorn squash... no spaghetti
> >> sauce and preferably without ground beef. Sorry to be picky, but
> >> I'm having a
> >
> > from the Jewish Food Group on Yahoo Groups. Originally submitted by
> > Muffymom. I've used this for years and have substituted chicken for
> > the short ribs. I'm going to put up a pot tonight and add one big
> > fresh jalapeno pepper, I just purchased at one of the local Latino
> > markets.
> >
>
> Oh yeah, I forgot I'm also adding a couple of parsnips, fresh green
> beans, and a turnip.
>
>
>
The parsnips made me think of this recipe.


My notes

I more than double this recipe when I make it

....I also use more beef cut in smaller cubes (more like 1/2 inch cubes),
plus brown up the onions, celery and carrots for a short period with the
beef before adding the water and add a dash or 2 of Maggi Sauce...Plus I
add chopped celery leaves to the pot; say 2 tbsps. I don't add the
parsnip (don't care for them)...but use mushrooms instead.


Barley-Beef Soup

Source: Better Homes and Gardens



Barley-Beef Soup

Prep: 25 minutes
Cook: 1 3/4 hours
Ingredients

12 ounces beef or lamb stew meat, cut into 1-inch cubes (more like 1
lb.)
1 tablespoon cooking oil
4 14-ounce cans beef broth
1 cup chopped onion (1 large)
1/2 cup chopped celery (1 stalk)
1 teaspoon dried oregano or basil, crushed
1/4 teaspoon black pepper
2 cloves garlic, minced
1 bay leaf
1 cup frozen mixed vegetables
1 14 1/2-ounce can diced tomatoes, undrained (I use Italian
seasoned)
1 cup 1/2-inch slices peeled parsnip, or 1/2-inch cubes peeled
potato
2/3 cup quick-cooking barley (more like a cup...I like the extra
barley)


Directions

1. In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery,
oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat.
Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).

2. Stir in frozen vegetables, undrained tomatoes, parsnip, and barley.
Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or
until meat and vegetables are tender. Discard bay leaf.

3. Makes 8 servings (11 cups)

4. Slow-cooker directions: Substitute regular barley for quick-cooking
barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In
a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover
and cook on low-heat setting for 8 to 10 hours or on high-heat setting
for 4 to 5 hours.