|Lean chuck roast of beef||1⁄2 Pound, cut into one inch cubes|
|Soup bone||1 Pound|
|Cold water||1 1⁄2 Quart|
|Chopped parsley||2 Tablespoon|
|Whole allspice||1 1⁄2|
|Whole barley||1⁄4 Cup (4 tbs)|
|Chopped celery with leaves||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Diced carrots||1⁄2 Cup (8 tbs)|
|Canned tomatoes||1 Cup (16 tbs) (Fresh Or Home)|
|Parsley||1 Tablespoon (For Garnishing)|
Put one tablespoon oil in a heavy six quart container with cover.
Place container over medium heat and lightly brown beef cubes and soup bone.
Add water and bring to a boil, skimming surface.
Add parsley, salt, paprika, peppercorns and allspice.
Reduce heat to low, cover and simmer for 30 minutes.
Meanwhile, check barley and remove any foreign particles.
Add to soup.
Stir in chopped celery, onion and carrots.
Cover and simmer over low heat for one hour.
Add stewed tomatoes to soup and continue to simmer for 15 minutes longer.
Remove soup bone.