Beef and Vegetable Soup

Yields:	1 batch
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	Preparation	30 minutes
	Cooking	4 hours
	Ready In	13 hours

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Ingredients

4	pounds	bones	meaty, sawed into chunks
1	each	onion	halved
2	each	carrots	quartered
1	each	celery stalk	outer stalk, cut into pieces
1	small	turnip	sliced, optional
12	each	peppercorns
1	each	bay leaf
1	pinch	thyme
4	each	parsley sprigs
		---	Soup
3	pints	stock	from previous ingredients, with fat removed
3	tablespoons	fat	from stock
1	large	onion	chopped
1	cup	carrot	diced
1/2	cup	celery	diced
1/2	cup	turnip	diced, optional
1/2	cup	parsnip	diced, optional
1 1/2	pounds	beef shanks	cross cut
1	cup	tomatoes	chopped
1	teaspoon	sugar
1	tablespoon	salt
1/2	teaspoon	black pepper
1/4	cup	pearl barley

Directions

STOCK: Wash soup bones in cold water, place in large kettle and cover with cold water, about 4 pints.

Bring to a boil slowly, skimming when necessary.

Add vegetables, peppercorns, herbs and salt. Cover and simmer 2-3 hours. Strain stock into a large bowl and discard the bones and vegetables. Store stock, covered, overnight in refrigerator.

Next day remove the fat and retain 2-3 tb of it for the soup.

SOUP: Place fat in soup kettle and sauté onions, carrots, celery, turnips and parsnips over low heat for 10 minutes.

Increase heat and add boned and diced shank meat. Cook, stirring, until beef juices run out and brown.

Add stock, barley, tomatoes, sugar, salt and pepper. Bring to a boil.

Reduce heat, cover and simmer for 1 1/2 hours or until beef is tender.

Soup is ready to serve. Soup improves when served the next day.

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Member Review

Al And Tipper Gore's Chinese Chicken with Walnuts

This recipe calls for a "Chinese" chicken which I don't have. I do have a chicken from Albania and one from Mexico (but I don't think it is legal). Would it increase global warming if I was to fly one in from mainland China?

Reviewed by vitopa

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