Beef and Barley Soup II

It is amazing that only a few ingredients can turn into something so wonderful as this. Remember, as it sits, it will thicken.

Step: 1

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.

Step: 2

Check the barley, as to how soft it is. You made need to add more beef stock if to much evaporates.

Step: 3

Add ground pepper to taste. Cook until soup reaches desired thickness.

Per Serving: 353 calories; protein 20.6g; carbohydrates 45.7g; fat 9.6g; cholesterol 28.2mg; sodium 142.6mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it makes have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being processing menu whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.