Ingredients
- 4 beef bouillon (cubes)
- 3 carrots
- 3 celery stalks
- 2 onions
- 2 pound beef short ribs
- 28 oz tomatoes
- 3/8 cup pearl barley
- 1 tablespoon cooking oil
- 2 teaspoon water
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.)
