1 lb stew beef or left over beef roast.
8 cups water
4 tsp beef soup base or bouillon
4 tsp chicken soup base or bouillon
1 cup chopped celery
1 cup chopped carrots
1 cup pearl barley
1 small can tomato sauce
1 medium potato, cubed
1 turnip, cubed
1 tsp marjoram
1/2 tsp basil
In 5 to 6 qt pot, combine beef, water and soup base or bouillon and bring to boil. Simmer for 4 hours. If using leftovers, reduce simmer time to 1 hour. Add remaining ingredients and add more water to bring level back up to about 6 quarts. Return to boil. Simmer another hour.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment