![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9PGFF07Ty2bR25Q47JchXel9ax_N8VLgTQytk51XI34LyGsytwaRVaNuOKYv95aQbJBXfcFQ85vJBH9DoS8zS2wqxPBoisEmiW4GIzE7WjboaxkTiKqWdFlgriEq8P-I6DJQ9mLmPhOSP/s400/P1120060+%2528600+x+450%2529.jpg)
It would make my food actually look something you want to eat!
Quick pearled barley is used as a "thickener" - essentially it's a healthy filler and sucks up some of the extra broth. I've usually found it by the dried beans and rice:
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1 1/2 - 2 lb. chuck roast
1 can beef broth
8 cups water
4 tsp. beef bouillon or base
1 small onion, chopped
3-4 celery stalks, sliced
2-3 carrots, peeled and sliced
3 med. potatoes, peeled and cubed
1/2 cup quick barley
1 can tomato soup
salt & pepper to taste
Pat roast dry with paper towel(s). Sprinkle with salt and pepper. Spray bottom of large pot with cooking spray; heat over med-high heat. Brown roast on all sides; add beef broth, water, and bouillon or base and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
Add onion, celery, carrots, and potatoes; return to a simmer. Cover and cook for another hour.
Remove roast from pot and shred into bite-size pieces. Return to pot with tomato soup and barley. Cook another 10-15 minutes. Season with salt and pepper as needed.
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