Servings
12 s
Ingredients
- 1 tablespoon COOKING OIL
- 2 pounds Beef short ribs
- 2 medium Onions, coarsely chopped
- 3
- 3
- 1 can Whole tomatoes (28 oz.),
- 1 With liquid, chopped
- 2 teaspoons Water
- 4 Chicken bouillon cubes
- 1/3 cup Medium pearl barley
Directions
- 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.
- (3 1/2 qts.
- ) SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine, Feb.
- /Mar.
- 93 POSTED BY: Jim Bodle 2/93 Posted to MealMaster Recipes List, Digest #155 Date: Mon, 03 Jun 1996 21:32:20 -0600 From: Blackhawk
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