LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Pressure Cooker Beef and Barley Soup
Ingredients
  • subheading: Browned Beef Broth:
  • 2 pounds beef bones
  • 1 ½ pound meaty beef shanks (or oxtail, or short ribs - you want cheap and on the bone)
  • 1 can (6 ounces) tomato paste
  • 2 medium onions, peeled and halved
  • 1 head garlic, top ⅓rd trimmed off
  • 2 carrots, peeled
  • 2 stalks celery, trimmed
  • 4 sprigs fresh thyme
  • 10 peppercorns
  • 1 teaspoon kosher salt
  • Water to cover (8 to 12 cups)
  • subheading: Beef and Barley Soup:
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 carrot, peeled and chopped
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ⅔ cup pearl barley
  • 2 cups of shredded beef (beef from oxtails in beef broth)
  • 2 quarts of Browned Beef Broth (freeze the rest for use later)
  • to 15-ounce can diced tomatoes
  • Salt and pepper to taste
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer