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Beef Vegetable Barley Soup
1 pound beef stew meat -- cut into 1" cubes
1 large beef knuckle bone -- cut in half
1 large onion -- diced
3 stalks celery -- coarsely chopped
2 cloves garlic, -- peeled
1 teaspoon salt
1 medium rutabaga -- peeled and cubed
3 quarts water
8 carrots -- cut into 1" pieces
2 parsnips, peeled and -- cut into 1/2" pieces
3 beef bouillon cubes
1 cup barley
1/2 cup oatmeal
salt and pepper -- to taste
Place stew meat, knuckle bone, onion, celery, garlic, salt, rutabaga, bouillon cubes and water in the slow cooker. Set on low and cook for 7 to 8 hours. Remove knuckle bone and strip off any meat and marrow. Discard bone. Add meat and marrow to slow cooker. Add carrots and parsnips, barley, oatmeal and pepper and cook 2 hours longer.
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