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INGREDIENTS
| 1 lb |
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500 g |
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SIMMERING STEAK (Beef Cross Rib or Blade), STEWING CUBES, or BONELESS SIMMERING SHORT RIBS, cut in ¾” (2 cm) cubes |
| 6 cups |
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1.5 L |
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vegetables, cut in small pieces (i.e. onions, carrots, celery, rutabaga and/or potatoes) |
| 1/4 cup |
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50 mL |
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pot or pearl barley |
| 1 |
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1 |
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can (10 oz/284 mL) beef broth |
| 1/4 tsp |
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1 mL |
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EACH dried thyme, dillweed and pepper |
| 1 |
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1 |
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bay leaf |
PREPARATION TIME: 30 minutes
COOKING TIME: 2 hours
DIRECTIONS
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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.
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NUMBER OF SERVINGS: 4 - 6 SERVINGS
NUTRITION INFORMATION PER SERVING
| 357 Calories |
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8.5 g Fat |
| 29 g Protein |
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41 g Carbohydrates |
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An excellent source of Iron (27 % RDI)
and Zinc (76 % RDI)
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TIP
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To make this soup in a rush, mix 1 pouch (56 g) quick stew mix (usually sold at the meat case of most stores) with water according to package directions and marinate beef at room temperature for 30 minutes. Meanwhile, bring all other ingredients listed above plus 3 cups (750 mL) water to a boil in a large pot. Cover, reduce heat and simmer for 15 minutes. Add beef and its marinade and cook covered for another 30 minutes until beef and barley are tender.
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