Servings
8 s
Ingredients
- 2 1/2 pounds Beef short ribs
- 2 tablespoons Oil
- 7 cups Water
- 16 ounce Can of tomatoes
- Onion, large; sliced
- 2 tablespoons Beef bouillion granules
- 1 teaspoon Basil
- 1/2 teaspoon Worcestershire sauce
- 2 cups Carrots; sliced
- 1 cup Celery; sliced
- 1 cup Barley
- 1/2 cup
- 1/4 cup Parsley
- 1 1/2 teaspoons Salt
Directions
- In large kettle or dutch oven, brown short ribs over low heat.
- Drain well.
- Stir in water, undrained tomatoes, onion, bouillion granules, salt, basil, and Worcestershire sauce.
- Cover, simmer for 1 1/2 hours.
- Stir in carrot celery, barley, green pepper, parsley.
- Cover, simmer for 45 minutes.
- Remove ribs.
- When cool enough to handle, cut off any meat and coarsely chop Discard bones.
- Skim off fat from soup.
- Return meat to soup, heat through.
- Season to taste with salt and pepper.
- Makes 8 servings.
- Posted to MC-Recipe Digest V1 #269 Date: Wed, 30 Oct 1996 06:59:05 -0500 From: kmeade@IDS2.
- IDSONLINE.
- COM (The Meades)