Recipe: Beef Barley Soup

Beef Barley Soup
recipelink.com Chat Room Recipe Swap - 2001-09-25
Recipe By : Lynn Z. Schaeffer
Serving Size : 8

2 lbs beef stew meat -- cubed
2 Tbsp bacon drippings
6 cup beef stock
1/2 cup onions -- chopped
salt and pepper -- to taste
1 16 oz can tomatoes -- chopped
1/2 cup sweet corn
1/2 cup carrots -- chopped
1/2 cup celery -- chopped
1/4 cup barley
1/2 tsp marjoram
1/2 tsp basil

If you are making the beef broth from scratch, you can skip Browning the beef because you will already have done that to make the broth. Brown beef in fat. Drain liquid and fat from browned beef. Add beef stock, onions, salt and pepper. Skim fat as it rises to the surface during the initial 5 to 10 minutes of cooking. Simmer the broth for about an hour, until the beef is somewhat tender. Remove beef, allow to cool somewhat, and cut into bite-sized pieces. Continue cooking the broth over low heat 2 to 3 hours. Add the beef to the pot. Add remaining ingredients. Cook an hour longer.