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Prep Time: 40 Minutes Cook Time: 1440 Minutes |
Ready In: 1480 Minutes Servings: 8 |
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This soup is good on a cold winter night! This recipe came from Good Housekeeping, 1986. Ingredients:
3 beef shank, cross cuts 1 inch thick (2 pounds) |
3 tablespoons cooking oil |
5 large carrots, cut in bite-sized pieces |
5 celery ribs, bite-sized |
2 large onions, chopped |
3/4 lb small mushroom |
3/4 cup barley |
2 teaspoons salt |
1 teaspoon oregano |
1/2 teaspoon pepper |
2 beef bouillon cubes |
10 ounces frozen chopped spinach, thawed and squeezed of excess moisture |
Directions:
1. In 8 quart Dutch oven in hot oil, brown beef shanks on both sides. Remove to a plate.
2. In pan drippings, cook carrots, celery, onions and mushrooms until lightly browned.
3. Cut meat from bones into bite-sized pieces and return meat AND bones to Dutch oven.
4. Add barley, salt, oregano, pepper, bouillon cubes, and 11 cups of water.
5. Heat to boil, reduce heat, cover and simmer 1 1/2 hours until beef and barley are tender.
6. Discard bones, skim fat from liquid.
7. Add spinach to pot, bring back to boil, reduce heat and simmer, covered, 10 minutes.
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