Beef and Barley Soup IV

Hearty and delicious!

Step: 1

In a 6 quart soup pot, combine stew meat, soup bone, barley and carrots. Cover with water to within 2 inches of top of pot. Bring to a boil, then reduce heat and simmer 1 hour.

Step: 2

Place onion and celery in pot and continue to simmer 2 hours more.

Step: 3

Remove onion, carrots, bone and celery. Season with salt and serve.

Per Serving: 84 calories; protein 6.2g; carbohydrates 3.4g; fat 5g; cholesterol 20mg; sodium 24.1mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the liquid all of it covers the essential in a stew as compared 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 perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.