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Beef-Vegetable Soup Recipe | |
Soup | |
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Ingredients:
About 3 pounds beef shank bones with some meat1 onion, unpeeled, cut in quarters 1 large carrot, unpeeled, cut in 1 inch chunks 1/2 pound beef stew meat, cut into bite-size pieces Water 1 bay leaf About half a cup of pearl barley* 1 (16 ounce) can whole tomatoes, chopped up, including liquid About 4 cups vegetables, potatoes, carrots, celery, onion, turnips or rutabagas if you like them Salt and pepper, to taste A few drops Tabasco sauce,optional (Not enough to really make it hot) 2 teaspoons Worcestershire sauce
Directions:
It's really best to start this the day before. Put the beef bones, unpeeled carrot and onion in a heavy baking dish, spread out in one layer. (Spray the pan with PAM for easier clean-up) Put in oven, uncovered at 375 degrees for about 45 minutes to 1 hour, or until really good and brown. Transfer the bones, leaving behind the carrot and onion, to a stock pot or other large heavy pot. Using a little hot water over a burner, scrape up all the browned bits on the bottom of the baking dish. Strain into pot with meat. Add the stew meat and barley. Cover with water, about 2 1/2 quarts. Add bay leaf. Bring to boil; lower heat, cover and simmer about 2 hours, or until meat is falling off bones. Remove bones; when they are cool enough to handle, slice off remaining meat from bones; discard bones. Add meat to pot. (It's best to chill the stock at this point and then remove the fat before you continue.) Add tomatoes and vegetables. Bring to boil; lower heat, cover and simmer about 30 minutes or until vegetables are tender. Season with salt, pepper, tabasco and Worcestershire.Makes about 1 gallon.
The browning step is very important for a rich flavored broth. If you don't want to add the barley, throw is a handful of elbow macaroni for the last 15 minutes of cooking. This is substantial enough for a whole meal with just some good bread along side.
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