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Potato Beef Soup
Category: Soups, Hot
Serves:
Rating:
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Ingredients:
2 lbs. chuck or bottom round 2 marrow bones (optional) 4 quarts water 1 large onion, finely diced 2 carrots peeled and finely diced 2 stalks celery, finely diced 1/4 c. barley 4 cloves garlic, crushed 1 bay leaf 1 T. salt 1/4 t. freshly ground black pepper 6 large Idaho or russet potatoes, peeled and diced
Directions:
Place all the ingredients except the potatoes in a soup kettle. Bring to a boil an immediately reduce to simmer. Skim off any scum that comes to the top. Stir from time to time to prevent scorching. After 2 hours add the potatoes. Simmer another 30-60 minutes, until the meat and potatoes are tender. Remove the soup from the heat. Skim the fat. Remove the marrow bones, pick out the marrow and return to the soup. Discard the bones and bay leaf. Remove the meat and cut into bite--sized pieces and return to the soup. Serve hot