1 tb Oil
2 lb Beef short ribs
2 md Onions; coarse chopped
3 lg Carrots; sliced or diced
3 Celery ribs; sliced
28 oz Can whole tomatoes; with
- liquid, chopped
2 ts Water
4 Beef bouillon cubes -OR-
4 tb GFS/Minor's beef base
1/3 c Medium pearl barley
In a large dutch oven or kettle, heat oil over medium high heat.
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.
