A hearty + healthy meal for the cold winter months. I like to make this with a cut of beef that is often overlooked, beef shank. Beef shank needs to be cooked for a long period of time. If you do it right, its flavor and tenderness is unmatched.
- 2 tablespoons bacon drippings
- 4 pounds beef shanks
- 8 cups cold water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small chopped onion
- 5 peeled and sliced carrots
2 large peeled and chunked potatoes
2 ribs sliced celery
1 (14.5-ounce) can green beans
1 (14.5-ounce) can corn
1 (14.5-ounce) can diced tomatoes
1/4 cup barley
chopped fresh parsley to top it off
- In a large dutch oven add bacon dripping and turn on medium heat.
- Add beef shanks and sear each side. You may need to do this in batches.
- Cover the beef shanks with 8 cups of water and bring to a boil.
- Add salt, pepper, and chopped onion.
- Cover and simmer for 2 hours, stirring occasionally.
- Add carrots, green beans, potatoes, celery, corn, canned tomatoes, and barley. Cover and simmer for another hour.
- Remove beef shank from pot. Remove bones and cube meat. Put back in pot.
- Top with parsley. Serve hot.
You can also add peas or lima beans in if you'd like.
I like to serve this with some warm, crunchy bread!