Flo's Beef Barley Soup

Mom's Barley Soup

Many  have said that my Mom, Florene- yes that's right, not Florence,  made the best barley soup they ever tasted.  I could not disagree.  It's different than any you'll find on traditional websites and books in that it doesn't call for mushrooms, kale or anything similar.  In addition, it calls for tomato sauce and packaged, dried vegetables that many would frown upon,  Trust me, you need to add both and this is one of the best soups you've ever tasted.  Mom used to cook it in a pressure pot, under pressure for 40 minutes but ironically, I prefer the big Le Creuset pot. 

Ingredients

• 2 tablespoon good olive oil
• 2 big marrow bones or what is now called- "beef oxtails"
• Kosher salt and freshly ground black pepper
• 2 medium chopped onions
• 5 carrots sliced in 3/8' or so rounds
• 5 stalks celery sliced in 1/4" pieces
• 1 Small can Tomato Sauce
• 2 pounds of Chuck Steak trimmed and cut in small bite sized pieces
• 1 Package Knorr Spring Vegetables
• 1 cup pearled barley

Directions

Heat the olive oil in a large pot like a Le Creuset. Add the oxtails/marrow bones along with a generous amount of  salt and pepper.

Cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with tongs and set aside in a big bowl.

Add the onions, carrots and celery, to the oil in the pot and cook over medium heat, stirring occasionally, for about 10 minutes.

Add the trimmed chuck steak, cook over
medium high heat for 5 minutes or so; make sure no red left in the meat.  Return the oxtails to the pot, add 1 teaspoon each of  of salt  and pepper.  Add one small can of tomato sauce
Add enough water to about 1 1/2" below top of pot  Add one package of the Knorr Spring Vegetables  Bring to a boil. Lower heat, cover, and simmer for 1 hour or longer if you have time.  Longer is never bad.



Taste soup, adjust seasonings, add barley, cover and cook for an additional 30-45 minutes.  When soup is done, remove the marrow bones and serve  on a plate with a good crusty bread.  Dig your knife down into the bone, spread the absolutely scrumptious and somewhat decadent marrow generously and enjoy!

Buon Apetito!
Murph