Beef and Barley Soup
1 lb 500 g SIMMERING STEAK (Beef Cross Rib or Blade),
STEWING CUBES, or BONELESS SIMMERING SHORT RIBS,
cut in 3/4 inch (2 cm) cubes
6 cups 1.5 L vegetables, cut in small pieces (i.e. onions, carrots, celery, rutabaga and/or potatoes)
1/4 cup 50 mL pot or pearl barley
1 1 can (10 oz/284 mL) beef broth
1/4 tsp 1 mL EACH dried thyme, dillweed and pepper
1 1 bay leaf
Trim beef cubes of external fat and brown in large non-stick pot. Add all other ingredients plus 4
cups (1 L) water and bring to a boil. Cover and reduce heat to simmer, cooking for about 2 hours
until beef and barley are tender. Remove the bay leaf. Serve sprinkled with chopped fresh parsley,
if desired. 4 - 6 Servings.
Source: www.beefinfo.org/ Canadian Cattlemen's Assoc.