Beef Barley Soup

National Cattlemen's Beef Association
Makes 6 servings.
Total preparation and cooking time: 2-1/2 hours

3 pounds beef shank cross cuts, cut 1 inch thick
1 tablespoon vegetable oil
1 medium onion, chopped
1/2 cup chopped carrot
1/2 cup chopped celery with leaves
3 cloves garlic, minced
5 cups water
1-1/2 teaspoons salt
1-1/2 teaspoons dried thyme leaves
1/2 teaspoon pepper
1 bay leaf
1/3 cup medium pearl barley *
1 package (9 ounces) frozen French-cut green beans

Heat oil in Dutch oven over medium heat until hot. Add onion, carrot,
celery and garlic; cook and stir 5 minutes or until tender. Add beef
shank cross cuts, water, salt, thyme, pepper and bay leaf; bring to a
boil. Reduce heat; cover tightly and simmer 1 hour.
Remove cross cuts from Dutch oven. Cut beef from bones; cut beef into
3/4-inch pieces. Skim and discard fat from soup. Return beef to Dutch
oven; stir in barley. Cover and simmer 50 to 60 minutes or until beef
and barley are tender.
Add green beans; bring to a boil. Reduce heat; simmer 2 to 3 minutes or
until beans are tender. Discard bay leaf.

* One-half cup quick-cooking barley may be substituted for pearl barley;
add after soup has cooked 1 hour and 40 minutes.


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