| 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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