Fontana, California

I'm sure it was me - but these never did rise or proof or do anything remotely close to what I have been able to make other bread recipes do. When I boiled them they looked like dumplings and I basically stopped from there. Not being familiar enough with the process I thought this recipe would help me get a decent bagel - and experience could build from that. But, being completely inexperienced, turns out this recipe is less than helpful. Maybe after I find something else more idiot friendly I can return to this...

I have to give this three stars not because the beef barley is mediocre, but because the recipe is a bit off. The reality of the matter is the beef barley is awesome! I love barley and this recipe actually makes me say this might be a bit too much barley. When I make this next time, I will use one cup instead of a cup and a half. All the veggies are quite good - and as the recipe owner says, the rutabaga gives it a wonderful flavor and does not fall apart. We all loved the rutabaga - and four of the eight people that ate this were scared of it until they took their first bite. However, when all was said and done, there was absolutely no broth left. And I added two additional cups of water as the barley was not cooking. I should have added an additional six cups at least. The owner warns that this is a thick soup - but there is nothing soupy about this when it's done if you don't add a lot of extra water. Furthermore, the cooking times are WAY off! I knew the beef was not going to be tender with just an hour. I gave the meat about two hours and then added tomatoes, carrots, celery and onions to let the meat start getting some flavor. That all stewed for two hours as well. I then added the rutabaga and barley and that needed an hour and a half as well. In the last half an hour I added the frozen veggies and it all worked out well. Keep the pot covered, as well, because, of course, the steam wants to escape. I will make this again but with twice as much meat and water.

This is a fantastic recipe! The consistency was thick - as the recipe suggested it might be. I added the remainder of the lemon juice that my lemon produced and some of the fluid from the can - as other reviewers suggested. It all lent to a very flavorful hummus. I am using this as a dip for broccoli and carrots to try and increase my protein intake while eating healthy foods, as well. I foresee making this on a weekly basis - and I can add different things instead of the garlic (or in addition to) to change it up. As is, this is an ideal hummus, in my mind. Much better than anything purchased commercially!