Recipe: Beef and Barley Soup

recipelink.com Chat Room Recipe Swap - 2001-08-21
From: Mickey,Mo.

Beef and Barley Soup
Yield:8-10 servings

3 lbs. beef shanks, oxtails or short ribs
3 Tbsp. olive oil
3 or 4 beef bones
1 (15 oz) can whole tomatoes, cut up
1 1/2 tsp. salt
water
1 pkg.(1-2oz.) dried mushrooms (porcinis or shitakes, etc.)
1/2 cup barley
1 cup dry red wine
1 cup water
1 cup each: sliced carrots and green beans
1/2 cup celery, diced
1/2 cup chopped onion
chopped fresh dill (optional)

Brown beef shanks in hot oil in a large Dutch oven: add bones if available. Add tomatoes and salt; pour enough water over beef to cover, 4-6 cups. Bring to a boil, cover and simmer for 2 hours.

Remove meat and bones and set aside to cool.
Cool broth and remove fat.(This may be done the day before finishing soup. While broth is cooling, remove the meat from the bones, discard bones. Chop the meat into bite size pieces and set aside.

Rinse mushrooms and drain. Put mushrooms and barley in a bowl; cover with one cup of red wine and 1 cup of water, let stand 30 minutes. Cut up mushrooms, discarding tough ends.

Put skimmed broth (there should be about 6 cups),chopped meat, barley, mushrooms and wine into Dutch oven. Bring to a boil, cover and simmer 45 minutes.
Add prepared vegetables and simmer 15 minutes longer. Adjust seasoning. Add chopped dill before serving.