Beef Blend-Card-Blended Basil, Rosemary, Oregano, Parsley, Thyme and Bay Leaf for Soups, Stews and Sauces-Salt Free

Beef Blend-Card-Blended Basil, Rosemary, Oregano, Parsley, Thyme and Bay Leaf for Soups, Stews and Sauces-Salt Free


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BEEF BLEND-beef barley soup, stew and roasts rubs are so flavorful with this blend of thyme, rosemary, oregano and other herbs.
5 1TB servings. Net wt .5oz (14gr)

Directions: Use one tablespoon in stocks, stews, soups, sauces. Sprinkle on meats, fish, poultry and pasta. Blend in marinades and salad dressings or butter and cheese spreads.



Prep time: 30 minutes
Servings: 6
Cook time: 1/12 hours

Years ago this soup was made with lamb instead of beef and it was called Scotch Broth. I could never get my kids to like lamb, so I improvised the recipe.

1 ½ -2lb chuck roast (cheaper and more tender than stew meat)
1T olive oil
2 quarts water
1 potato-diced
2 carrots-diced
2 stalks celery-diced
2 onions-diced
2c cooked barley

Cut up meat into bite size cubes and place into a large kettle with oil. Brown the meat. Add a little water enough to cover and boil this down until the water is gone. Repeat this again. (This not only tenderizes the meat but adds great color and taste). It is important that you really brown the meat but not cook it until it’s dry. You’ll notice the bottom of the pan turns brown and that adds the color. When the meat is done add all the other ingredients, bring to a boil and simmer for about 1 hour or until done. While this is simmering, cook the barley according to package. Do not add the barley to the soup as it tends to absorb all the liquid and you end up with beef barley paste. When ready to serve, spoon desired amount of barley into a soup bowl and pour the soup
over it.

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