Beany Beef And Barley Broth

  1. Heat water in a large stockpot over medium-high.
  2. Add ground beef and cook until browned, stirring to crumble.
  3. Add onions, carrots and beets and cook, stirring, until the onions begin to turn golden - about 8-9 minutes.
  4. Add garlic and cook 1 minute longer, until fragrant.
  5. Stir in wine and cook over high heat, stirring well, to dislodge the fond from the pot and reduce slightly.
  6. Add broth, water, tomatoes, V8, tomato sauce, Worcestershire, soaked beans and grated cucumber.
  7. Stir in bay leaves, thyme, oregano, basil, paprika and pepper, then bring to a boil.
  8. Reduce heat and simmer, covered, for 3 hours.
  9. Stir in the freshly shelled Romano beans, sweet potato and barley and cook 1 hour further, until beans are tender. Remove bay leaves and thyme stems.
  10. Add canned and frozen beans, uncover and cook at a brisk simmer for 30 minutes.

water, ground beef, onions, carrots, baby beets, garlic, red wine, beef broth, water, tomatoes, tomato sauce, worcestershire sauce, adzuki beans, kidney beans, cucumber, bay leaves, thyme, oregano, basil, paprika, black pepper, romano beans, sweet potato, barley, beans, green beans

Taken from www.yummly.com/recipe/Beany-Beef-and-Barley-Broth-1647889 (may not work)

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