BOBBI’S BEEFY BEAN & BARLEY SOUP

(from kylerhea’s recipe box)

*Either beef marrowbones or shinbones will work in this recipe.
#Dried great northern beans, navy beans, or cannellini beans can be used.

Source: America's Best Lost Recipes

Serves 8 people

Categories: BARLEY, BEEF, SOUPS, WHOLE GRAINS

Ingredients

  • 1 1/2 pounds beef stew meat (preferably chuck), trimmed and cut into 1/2 inch pieces
  • Salt and pepper
  • 2 Tbs vegetable oil
  • 1 1/2 pounds beef marrowbones*
  • 2 onions, chopped fine
  • 2 celery ribs, chopped fine
  • 4 carrots, peeled and cut into 1/4 inch slices
  • 6 garlic cloves, minced
  • 2 Tbs all-purpose flour
  • 8 cups low-sodium beef broth
  • 4 cups of water
  • 1 cup dried white beans#, rinsed and picked over
  • 1 cup pearl barley

Directions

  1. Pat the beef dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Working in two batches, cook the beef and bones until well-browned, about 8 minutes. Transfer to a paper-towel-lined plate.

  2. Add the onions, celery, carrots, and garlic to the now-empty pot and cook until softened, about 8 minutes. Add the flour and cook until it begins to brown, about 1 minute. Stir in the broth, water, beans, and beef and bring to a simmer. Reduce the heat to medium-low, cover, and simmer until the beans begin to soften, about 1 hour.

  3. Add the barley and continue to cook, covered, until the barley, beans, and beef are fully tender, about 1 hour. Season to taste with salt and pepper.

  4. (The soup can be refrigerated for up to 3 days or frozen for up to 2 months. Thin with water as necessary before reheating).

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