| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Soups | 12 | Servings |
INGREDIENTS
| 1 | tb | Cooking oil |
| 2 | lb | Beef short ribs |
| 2 | md | Onions, coarsely chopped |
| 3 | Carrots, sliced | |
| 3 | Stalks celery, sliced | |
| 1 | cn | Whole tomatoes (28 oz.), |
| 1 | With liquid, chopped | |
| 2 | ts | Water |
| 4 | Chicken bouillon cubes | |
| 1/3 | c | Medium pearl barley |
INSTRUCTIONS
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 <tracy@agt.net>
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