Beef and vegetable soup#1

 
                         BEEF AND VEGETABLE SOUP #1
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            Microwave
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         BEEF BONE STOCK:
    4       lb           Meaty bones sawed into
                         -piece
    1       ea           Halved onion
    2       ea           Quartered carrots
    1       ea           Outer stalk celery cut
                         -into 3 pieces
    1       sm           Turnip sliced optional
   12       ea           Peppercorns
    1       ea           Bay leaf
                         Pinch of thyme
    4       ea           Parsley stalks
                         SOUP:
    3       pt           Beef bone stock with
                         -fat removed
    3       tb           Fat from stock
    1       lg           Chopped onion
    1       c            Diced carrot
      1/2   c            Diced celery
      1/2   c            Diced turnip optional
      1/2   c            Diced parsnip optional
    1 1/2   lb           Cross cut shanks
    1       c            Chopped tomatoes
    1       t            Sugar
    1       tb           Salt
      1/2   ts           Pepper
      1/4   c            Barley (if used soup must
                         -be eated in a day or two)
 
        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 saute 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.
  
 
 
                    - - - - - - - - - - - - - - - - - -