Beef Barley Soup 3 Hours Recipe

• 1 Tbsp. Salad Oil
• 4 lb Cross Cut Beef Shanks
• 8 c. Water
• 2 x Onions (sliced)
• 1 can Tomatoes
• 1 Tbsp. Salt
• 3/4 tsp Fresh Grnd Black Pepper
• 3/4 c. Barley
• 8 x Mushrooms (halved)
• 1/2 med Bunch Broccoli ( cut in 1/2 inch pcs)
• 3 x Carrots (cut in bite size pcs)
• 1/2 tsp Thyme Leaves

1. Heat oil in dutch oven and brown beef shanks.
2. Remove meat from dutch oven and pour off fat.
3. Return shanks to pot; add in water, tomatoes, onions, salt and pepper.
4. Bring to boil, reduce heat and simmer covered for one hour, stirring occasionally.
5. Remove meat and cut into bit-size pcs.
6. Skim fat from liquid; return meat to pot, add in barley and bring to boil.
7. Reduce heat simmer covered for 40 min.
8. Add in broccoli, carrots, mushrooms and thyme.
9. Simmer covered for another 40 min.

salad oil, water, onions, tomatoes, salt, black pepper, barley, mushrooms, broccoli, carrots, thyme

Taken from cookeatshare.com/recipes/beef-barley-soup-3-hours-81609 (may not work)