Beef and Barley Soup I Recipe

Ingredients
<br>- 2 beef soup bones
<br>- 2 tablespoons kosher salt
<br>- 5 stalks celery
<br>- 1 onion, quartered
<br>- 1/2 teaspoon ground black pepper
<br>- 2 'bouqet garni' spice balls
<br>- 1/2 pound baby carrots
<br>- 1/4 cup fresh parsley
<br>- 11 cloves garlic, peeled
<br>- 1 cup barley
<br><p></p>Directions
<br>step 1: Place beef bones in a large size slow cooker.  Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic.  Fill slow cooker within 2 inches of  the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.
<br>step 2: Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
<br>step 3: Remove and discard onion, bouquets garnis, celery, and parsley.
<br>step 4: Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.
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Ingredients
- 2 beef soup bones
- 2 tablespoons kosher salt
- 5 stalks celery
- 1 onion, quartered
- 1/2 teaspoon ground black pepper
- 2 'bouqet garni' spice balls
- 1/2 pound baby carrots
- 1/4 cup fresh parsley
- 11 cloves garlic, peeled
- 1 cup barley

Directions
step 1: Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.
step 2: Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
step 3: Remove and discard onion, bouquets garnis, celery, and parsley.
step 4: Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.

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