Difference between revisions of "Chung Estate Beef Barley Soup"

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[[Category:Beef stock and broth Recipes]]
 
[[Category:Beef stock and broth Recipes]]
 
[[Category:Carrot Recipes]]
 
[[Category:Carrot Recipes]]
[[Category:Cathy's Recipes]]
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[[Category:North American cuisine]]
 
[[Category:Celery Recipes]]
 
[[Category:Celery Recipes]]
 
[[Category:Mushroom Recipes]]
 
[[Category:Mushroom Recipes]]

Revision as of 12:45, 31 March 2012

Description

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Chung Estate in Arlington, Texas in 1987.

Ingredients

Directions

  1. Brown stew beef in large stock pan then add garlic and onions and cook 3 minutes.
  2. Add water, beef broth and tomatoes then cook until beef is tender.
  3. Add vegetables, barley and spices then cook 45 minutes and season with salt and pepper.