Vegetable Beef Soup 2
Ingredients
- 2 1/2 pounds chuck roast
- 2 Tablespoons vegetable oil
- 1 3/4 quarts cold water
- 1 cup Burgandy wine
- 1 Tablespoon Worcestershire
- 1/2 teaspoon anchovy paste
- 1 large beef bouillon cube (2 cup)
- 1 teaspoon salt
- 1 small onion, chopped
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- 1 can (15 ounce) diced tomatoes, with juice
- 6 sprigs parsley
- 5 carrots, sliced
- 2 cups fresh green beans, cut
- 1 cup diced potatoes
- 1/2 cup chopped celery
- 1/4 cup barley
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Directions
Brown chuck roast on all sides in oil. Pour off excess fat. Add the water,
wine,Worcestershire sauce, anchovy paste and bouillon cube. Bring to a boil and add salt and
onion. Cover and simmer for 2 hours.
Remove the roast and cut into small pieces, discarding any fat. Return to the pot.
Add vegetables and barley. Simmer for about 1 hour longer.
