Beef & Barley Soupbeef, soups/stews 1 tablespoon cooking oil 2 lb beef short ribs 2 medium onions, coarsely chopped 3 carrots, sliced 3 stalks celery, sliced 1 can whole tomatoes (28 oz.), 1 with liquid, chopped 2 teaspoon water 4 chicken bouillon cubes 1/3 cup 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 |
