Beef & Barley Soup Recipe

Ingredients

1 tbsp cooking oil
2 lb beef short ribs
2 medium onions, coarsely chopped
3 carrots, sliced
3 stalks celery, sliced
1 can whole tomatoes (28 oz.),
1 with liquid, chopped
2 tsp water
4 chicken bouillon cubes
1/3 cup medium pearl barley


Directions

In a large dutch oven or kettle, heat oil over medium-high. Brown
beef. Add onions, carrots, celery, tomatoes, water and bouillon;
bring to a boil. Cover and simmer for about 2 hours or until beef is
tender. Add barley; simmer another 50-60 minutes or until barley is
done. Yield: 10-12 servings. (3 1/2 qts.)

SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine,
Feb./Mar.93 POSTED BY: Jim Bodle 2/93


Servings: 12 servings

 

 

Beef & Barley Soup Recipe brought to you by Recipe Ideas


Categories: Beef; Dutch Oven; Meat; Soup


The History of Recipes

Transcribed cooking instructions as an idea can be traced way back into the far past, certainly as far back as early Egypt, and possibly even further than that. Interesting though that is, sadly, these old recipes were just basic hieroglyphic or cunieform instructions for food preparation.

In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`.

Moving our culinary historical trip onwards, we have two interesting books which were published in the 14th Century : a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the curry that we all know today, but instead recipes for the types of food enjoyed by the nobility of that time.

Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from Arab cooking, such as basil and rosemary. These new foods and tastes was responsible for a torrent in manuscripts on food, most of which are now in private libraries.

Over the next few hundred years, the upper-class families of Wesstern Europe competed with each other to serve the most extravagent meals, and as a consequence, cooks and their collection of recipes were highly sought after. However, it was during the nineteenth century that formal cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and recording recipes to allow everyone to enjoy them.

When we get to the 20th century, cooking books are in high demand, mostly as a result of more people being able to read, people having more spare time and being a little richer.

The arrival of TV brings us cooking programs and the demand for the accompanying recipe books.

And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now.

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We hope you enjoy this Beef & Barley Soup recipe.

 


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