Recipe| Ingredients | | | 1 | tablespoon | cooking oil | | | 2 | pound | beef short ribs | | | 2 | each | onions, coarsely chopped | | | 3 | each | carrots, sliced | | | 3 | each | celery stalks, sliced | | | 28 | oz | tomatoes, can, whole with liquid, chopped | | | 2 | teaspoon | water | | | 4 | each | beef bouillon cubes | | | 1/3 | cup | medium pearl barley | | | | | |
Directions:
| 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.)
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