Beef & Barley Soup
|Vegetable oil||2 Tablespoon (1 Tablespoon Plus 4 Teaspoons)|
|Celery stalks||3 Medium, diced|
|Onion||1 Large, diced|
|Boneless beef||1 1⁄2 Pound, cut into 1/2 inch pieces|
|Beef broth||2 Can (20 oz)|
|Diced tomatoes||1 Can (10 oz)|
|Pearl barley||1 Cup (16 tbs)|
|Carrots||5 Medium, peeled and cut crosswise into 1/4 inch thick slices|
|Parsnips||5 Medium, peeled and cut crosswise into 1/4 inch thick slices|
|Turnips||2 Medium, peeled and diced|
|Orange peel strips||3|
|Ground cloves||1 Pinch|
In 8 quart Dutch oven, heat 1 tablespoon vegetable oil over medium high heat until hot.
Add celery and onion and cook until tender and golden, about 10 minutes, stirring occasionally; transfer vegetables to bowl.
Pat beef dry with paper towels.
In same Dutch oven, heat 2 teaspoons oil over high heat until hot.
Add half of beef and cook until browned on all sides.
Remove to plate.
Repeat with remaining 2 teaspoons oil and beef.
Return beef to Dutch oven.
Stir in salt, celery mixture, beef broth, tomatoes with their juice, and 6 cups water, heat to boiling over high heat.
Reduce heat to low; cover and simmer 1 hour.
Add barley, carrots, parsnips, turnips, orange peel, and cloves; heat to boiling over high heat.
Reduce heat to low; cover and simmer 50 to 60 minutes, until beef, barley, and vegetables are tender.