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1 tb Cooking oil 1 cn Whole tomatoes (28 oz.),
2 lb Beef short ribs With liquid, chopped
2 md Onions, coarsely chopped 2 ts Water
3 Carrots, sliced 4 Chicken bouillon cubes
3 Stalks Celery, sliced 1/3 c Medium pearl barley
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
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