Beany Beef And Barley BrothFrom jo_jo_ba 5 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.
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