| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Soups | 12 | Servings |
INGREDIENTS
| 1 | T | Cooking oil |
| 2 | lb | Beef short ribs |
| 2 | Onions, coarsely chopped | |
| 3 | Carrots, sliced | |
| 3 | Stalks celery, sliced | |
| 1 | Whole tomatoes, 28 oz. | |
| 1 | With liquid, chopped | |
| 2 | t | 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>
A Message from our Provider:
“Beauty: an act of God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 282
Calories From Fat: 166
Total Fat: 18.5g
Cholesterol: 75.7mg
Sodium: 258.9mg
Potassium: 348.8mg
Carbohydrates: 9.1g
Fiber: 2.1g
Sugar: 2.5g
Protein: 20.5g