Beany Beef And Barley BrothFrom jo_jo_ba 3 years ago
- 1/4 cup water shopping list
- 1/2 lb lean ground beef shopping list
- 2 large onions, diced shopping list
- 6 carrots, halved lengthwise and sliced shopping list
- 2 baby beets, chopped shopping list
- 4 cloves garlic, minced shopping list
- 1 cup red wine shopping list
- 5 cups beef or rich chicken broth shopping list
- 2 cups water shopping list
- 29-oz canned tomatoes with juice shopping list
- 5 fl. oz low-sodium V8 cocktail shopping list
- 1 2/3 cups roasted tomato sauce (or chunky tomato sauce) shopping list
- 1 tsp worcestershire sauce shopping list
- 5 oz adzuki beans, soaked overnight shopping list
- 6 oz kidney beans, soaked overnight shopping list
- 10 oz cucumber, grated shopping list
- 2 bay leaves shopping list
- 3 sprigs fresh thyme shopping list
- 1 tsp dried oregano shopping list
- 1 tsp dried basil shopping list
- 1 tsp paprika shopping list
- 1/2 tsp black pepper shopping list
- 35 fresh Romano beans (Italian flat beans), shelled (you can also use fresh or frozen baby lima beans) shopping list
- 7.5 oz sweet potato, peeled and diced shopping list
- 1 cup pot barley shopping list
- 19 oz can small red Mexican beans, drained and rinsed shopping list
- 1 lb fresh or frozen green beans, chopped shopping list
How to make it
- Heat water in a large stockpot over medium-high.
- Add ground beef and cook until browned, stirring to crumble.
- Add onions, carrots and beets and cook, stirring, until the onions begin to turn golden - about 8-9 minutes. See Photo
- Add garlic and cook 1 minute longer, until fragrant.
- Stir in wine and cook over high heat, stirring well, to dislodge the fond from the pot and reduce slightly.
- Add broth, water, tomatoes, V8, tomato sauce, Worcestershire, soaked beans and grated cucumber.
- Stir in bay leaves, thyme, oregano, basil, paprika and pepper, then bring to a boil.
- Reduce heat and simmer, covered, for 3 hours.
- Stir in the freshly shelled Romano beans, sweet potato and barley and cook 1 hour further, until beans are tender. Remove bay leaves and thyme stems.
- Add canned and frozen beans, uncover and cook at a brisk simmer for 30 minutes.
The Cookjo_jo_ba Oshawa, CA
On A Budget555 members
Good To Freeze126 members
Comfort Foods769 members
Cooking For Food Allergies45 members
Soup Is Good Food562 members
Whole Foods142 members
Garlic Lovers460 members
Original Recipes143 members
Fresh Food Cooking119 members
Special NeedsRestricted55 members