Ingredients
3 pounds beef shank cross cuts, cut 1-inch thick
1 tablespoon vegetable oil
1 medium onion, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped with leaves
3 cloves garlic, minced
1-1/2 teaspoons salt
1-1/2 teaspoons dried thyme leaves
1/2 teaspoon pepper
1 bay leaf
1/3 cup pearl barley, medium
1 package frozen French-cut green beans, 9-oz.
Cooking Instructions
Heat oil in large, deep pot over medium. Add onion, carrot, celery and garlic; cook and stir 5 minutes or until tender. Add beef, 5 cups water, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
Remove beef. Cut beef from bones; cut beef into 3/4-inch pieces.
Skim fat from soup. Stir in beef and barley; continue cooking, covered, 50 to 60 minutes or until beef and barley are tender.
Add green beans; bring to a boil. Reduce heat; simmer 2 to 3 minutes or until beans are tender. Discard bay leaf.
3 pounds beef shank cross cuts, cut 1-inch thick
1 tablespoon vegetable oil
1 medium onion, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped with leaves
3 cloves garlic, minced
1-1/2 teaspoons salt
1-1/2 teaspoons dried thyme leaves
1/2 teaspoon pepper
1 bay leaf
1/3 cup pearl barley, medium
1 package frozen French-cut green beans, 9-oz.
Cooking Instructions
Heat oil in large, deep pot over medium. Add onion, carrot, celery and garlic; cook and stir 5 minutes or until tender. Add beef, 5 cups water, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
Remove beef. Cut beef from bones; cut beef into 3/4-inch pieces.
Skim fat from soup. Stir in beef and barley; continue cooking, covered, 50 to 60 minutes or until beef and barley are tender.
Add green beans; bring to a boil. Reduce heat; simmer 2 to 3 minutes or until beans are tender. Discard bay leaf.
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