Beany Beef and Barley Broth

Foodista
Beany Beef and Barley Broth Recipe
27
105

Ingredients

  • 1/4 cup water
  • 1/2 pound lean ground beef
  • 2 onions (large, diced)
  • 6 carrots (halved lengthwise and sliced)
  • 2 baby beets (chopped)
  • 4 cloves garlic (minced)
  • 1 cup red wine
  • 5 cups beef broth
  • 2 cups water
  • 29 ounces tomatoes with juice (canned)
  • v 8 (5 fl. oz low-sodium, cocktail)
  • 1 2/3 cups tomato sauce (roasted, or chunky tomato sauce)
  • 1 teaspoon worchestershire
  • 5 ounces adzuki beans (soaked overnight)
  • 6 ounces kidney beans (soaked overnight)
  • 10 ounces cucumber (grated)
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 35 romano beans (fresh, Italian flat beans, shelled, you ca)
  • 7 1/2 ounces sweet potatoes (peeled and diced)
  • 1 cup pot barley
  • 19 ounces beans (can small red Mexican, drained and rinsed)
  • 1 pound frozen green beans (or fresh, chopped)

Directions

  1. Heat water in a large stockpot over medium-high.
  2. Add ground beef and cook until browned, stirring to crumble.
  3. Add onions, carrots and beets and cook, stirring, until the onions begin to turn golden - about 8-9 minutes.
  4. Add garlic and cook 1 minute longer, until fragrant.
  5. Stir in wine and cook over high heat, stirring well, to dislodge the fond from the pot and reduce slightly.
  6. Add broth, water, tomatoes, V8, tomato sauce, Worcestershire, soaked beans and grated cucumber.
  7. Stir in bay leaves, thyme, oregano, basil, paprika and pepper, then bring to a boil.
  8. Reduce heat and simmer, covered, for 3 hours.
  9. Stir in the freshly shelled Romano beans, sweet potato and barley and cook 1 hour further, until beans are tender. Remove bay leaves and thyme stems.
  10. Add canned and frozen beans, uncover and cook at a brisk simmer for 30 minutes.
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