Beef Barley Soup

This is one of my dirt cheap recipes. You can find beef bones for a couple dollars in the meat section for mixed in with beef, or ask your butcher counter for them. If its a small market, you may need to ask them to save them for you ahead of time. Or you can just save time and use pre-made beef stock if it becomes too much hassle, and make this beef flavored soup.

1 pound beef bones (with surrounding meat and fat)

2 TBSP olive oil

salt and pepper

1 large onion

4 cloves garlic
4 stalks celery
2 large carrots
1/2 bunch kale

1/2 cup barley

Worcestershire sauce

In a stockpot heated to medium/high temp, add 1 TBSP olive oil. Once oil is hot, season beef bones with salt and pepper and add to oil. Brown each side of the meat, turning as little as possible, about 5 minutes per side. Once all pieces are a deep brown, remove from pot and drain grease/drippings. Add bones back to the stockpot and fill with water. Cook about 2 hours on medium heat. Line a mesh strainer with a paper towel, and set over a wide-mouth pitcher, bowl or pot. Pour bones and stock through the lined strainer. Set stock aside, and pick meat off the bones.

Add remaining TBSP of olive oil to stockpot. Cook onion, garlic, and celery until translucent. Add carrots, kale, and stock. Bring to a boil, and reduce to a gentle simmer. Add a dash of Worcestershire sauce to taste, barley, and the beef. Cook about 30 minutes until barley has bloomed and is tender.