1 tbsp (15 mL) vegetable oil (approx) 1 lb (500 g) Beef Shoulder Cross Rib Simmering Steaks, cut in ¾-inch (2 cm) cubes 6 cups (1.5 L) finely diced vegetables (onions, carrots, celery, rutabaga and/or potatoes) ¼ cup (60 mL) pot or pearl barley ¼ tsp (1 mL) EACH dried thyme, dillweed and pepper 1 bay leaf 4 cups (1 L) beef broth Chopped fresh parsley (optional)

1. Heat oil over medium-high heat in Dutch oven or enamelled cast-iron roaster until sizzling hot. Brown beef, in batches and adding more oil as needed, for 8 to 10 minutes, turning until browned on all sides. Return beef and accumulated juices to pot. 2. Stir in vegetables, barley, thyme, dill, pepper and bay leaf. Add broth and bring to a boil, stirring and scraping up browned bits from pan. 3. Cover, reduce heat and simmer for about 2 hours or until beef and barley are tender. Discard bay leaf. Serve sprinkled with parsley, if desired.

Slow-Simmered Beef and Barley Soup

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Cross Rib Steak