Ingredients1 lb. beef stew meat1 cup chopped onion1 cup chopped celery1 cup chopped carrots3 cloves garlic, minced1 tsp. dried thyme1/2 tsp. dried rosemary1/2 tsp. dried oregano1/4 tsp. black pepper1 bay leaf1 (14.5 oz) can diced tomatoes, undrained3 cups beef broth1 cup water1/2 cup pearl barley1 (15 oz) can kidney beans, rinsed and drained1 (15 oz) can great northern beans, rinsed and drained1 (15 oz) can black beans, rinsed and drained1 zucchini, chopped1 yellow squash, chopped1/4 cup chopped fresh parsleyDirectionsIn a large Dutch oven or soup kettle, combine the first 13 ingredients. Bring to a boil over medium heat. Reduce heat to low and simmer, covered, for 1-1/2 hours.Stir in the barley and beans. Simmer, covered, for 30 minutes.Stir in the zucchini, yellow squash, and parsley. Simmer, covered,
Heat oil in dutch oven and brown beef shanks.
Remove meat from dutch ovenand pour off fat.
Return shanks to pot; add water, tomatoes, onions, saltand pepper.
Bring to boil, reduce heat and simmer covered for one hour,stirring occasionally.
Remove meat and cut into bit-size pieces.
Skim fatfrom liquid; return meat to pot, add barley and bring to boil.
Reduce heatsimmer covered for 40 minutes.
Add broccoli, carrots, mushrooms and thyme.
Simmer covered for another 40 minutes.
Ingredients
Directions
Heat oil in dutch oven and brown beef shanks.
Remove meat from dutch ovenand pour off fat.
Return shanks to pot; add water, tomatoes, onions, saltand pepper.
Bring to boil, reduce heat and simmer covered for one hour,stirring occasionally.
Remove meat and cut into bit-size pieces.
Skim fatfrom liquid; return meat to pot, add barley and bring to boil.
Reduce heatsimmer covered for 40 minutes.
Add broccoli, carrots, mushrooms and thyme.
Simmer covered for another 40 minutes.
