Yield: 12 servings
Measure | Ingredient |
---|---|
1 tablespoon | Cooking oil |
2 pounds | Beef short ribs |
2 mediums | Onions, coarsely chopped |
3 \N | Carrots, sliced |
3 \N | Stalks Celery, sliced |
1 can | Whole tomatoes (28 oz.), |
\N \N | With liquid, chopped |
2 teaspoons | Water |
4 \N | Chicken bouillon cubes |
⅓ cup | Medium pearl barley |
In a large dutch oven or kettle, heat oil over medium-high. Brown beef. Add onions, carrots, celery, tomatoes, water and bouillon; bring to a boil. Cover and simmer for about 2 hours or until beef is tender. Add barley; simmer another 50-60 minutes or until barley is done. Yield: 10-12 servings. (3½ qts.) SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93