|
In a skillet pre heat some of the olive oil on a medium high heat. When skillet
is hot add in the onions and lower heat to medium. Continue to cook the onions
till they are just lightly browned and caramelized.
Remove the onions to a bowl and add a little more olive oil and increase the
heat to medium high add the garlic and stir so it does not burn add the beef
to the skillet and sear all edges of the meat till it is browned on all sides.
In a large stock pot add the 8 cups water to the pot and bring to a boil add
the bullion cubes are dissolved completely. add the meat, garlic, and onions
and simmer for 1 ½ hours on a medium low heat.
Add the carrots, celery, parsley, diced tomatoes, and barley into the pot
and continue to gently simmer till the barley is cooked tender yet still firm.
Serve with bread and butter and a garden salad with your favorite fresh vegetables.
|
