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Recetas en Espanol
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Beef Barley Soup

Serving Size: 6 to 8 servings
 

Ingredients

  • 3 pounds beef shoulder, cut into cubes
  • 2 tablespoons Filippo Berio® Olive Oil
  • 8 cups beef stock
  • 4 ounces tomato pasta
  • 1 cup celery, diced
  • 3 carrots, peeled and chopped
  • 1 large onion, chopped
  • ½ cup pearl barley, well rinsed
  • 6 large garlic cloves, chopped
  • 3 bay leaves
  • 6 ounces mushrooms, sliced
  • kosher salt and pepper to taste

Cooking Instructions

For the soup:

In a large skillet, heat the olive oil over medium heat until hot.

Add the beef. Brown it well.

Drain the fat from the beef.

In a large stockpot, add the drained beef and all the other ingredients.

Bring the mixture to a boil.

Reduce to a simmer for 1 hour.

Stir occasionally.

When the beef is very tender and shredding, remove it from the heat. Serve it in large bowls.

This Recipe Provided by Chef Joseph Ciminera
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