Cook and stir ground beef in a large skillet over
Wash beef; pat dry with paper towels.
Remove visible fat from beef and cut into small pieces.
Brown meat (in 1 tsp olive oil if desired).
Add onions and mushrooms and saute for 10 minutes.
Stir in remaining ingredients, bring to a boil, reduce heat and simmer, uncovered, for at least 2 hours.
You can add some water if soup gets too thick.
Pour into bowls and serve.
until tender.
Add beef broth and water, soup bone, thyme, marjoram
Cook beef stew meat in a large
Cook barley in 1 1/2 cups beef stock in soup kettle until tender. Add remaining stock, tamari and sherry. Saute onion and garlic in butter until softened. Add mushrooms and salt. Cook until tender.
Add vegetables and liquid to barley. Season with pepper to taste. Simmer, covered, for 20 minutes on low heat.
In a large stock pot saute the beef and onions on high heat in oil until beef is browned and onions are translucent.
Add rest of ingredients and bring the soup to a medium boil.
Reduce to a simmer and keep soup simmering so that it is just bubbling.
Taste the soup after 30 minute and add additional seasoning to taste.
Continue to simmer for additional 60 minutes.
Reduce heat to low and keep warm until serving.
ven in hot oil, brown beef shanks on both sides. Remove
In a large stock pot bring beef stock to a gentle boil. Add beef and barley, reduce to simmer, cover and cook at least 1 hour.
Check the barley, as to how soft it is. You made need to add more beef stock if to much evaporates.
Add ground pepper to taste. Cook until soup reaches desired thickness.
In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
In soup pot or Dutch oven, combine water, broth, beef and barley.
Bring to a boil and cook over medium high heat for 10 minutes.
Add tomatoes, vegetables, and soup.
Cook 10 minutes over medium heat.
Reduce heat to low, cover pot, and continue to cook for another 20 to 30 minutes or until barley is tender.
In crock pot, combine stew beef with onion, celery, carrots, barley, bay leaf, salt (decrease salt if beef stock is salty, or add later), pepper, and beef stock.
Cook beef and barley soup on LOW in crock pot for 6 to 8 hours, stirring occasionally.
Sprinkle the beef evenly with 2 teaspoons salt
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Combine beef and water.
Simmer for 1 hour skimming scum.
Soak dried mushrooms in 1 cup warm water for 20 minutes.
Strain liquid to remove grit.
Chop mushrooms.
Add dried mushrooms, liquid, barley, onions, celery , carrots and seasonings.
Simmer another hour.
Add pureed tomatos and fresh mushrooms.
Simmer 30 minutes.
Adjust liquid and seasonings if necessary.
o brown.
Add the barley and continue to cook, stirring
rown, about 10 minutes. Add barley and continue to cook, stirring
remove stems from mushrooms.
slice caps and set aside.
chop stems.
melt butter in heavy large soup pot over medium heat.
do not let butter brown.
add onion, leek, carrrots, celery, and garlic.
saute until tender, about 8 minutes, stirring constantly.
add mushrooms, cook 2 minutes.
add chicken stock, barley, potato, and bay leaves.
bring to boil over high heat, reduce to low heat, cover and simmer about 35 minutes.
season to taste with salt and pepper.
remove bay leaves and discard.
Dry the beef with paper towels, then season
minute. Add vegetable stock, barley, fresh and dried mushrooms, carrots