Recipe - Beef And Barley Soup

1 tablespoon Cooking oil
2 pound Beef short ribs
2 md Onions, coarsely chopped
3 Carrots, cut or sliced up
3 Stalks celery, cut or sliced up
1 cn 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 mediumhigh. 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 5060 minutes or until barley is done. Yield: 1012
servings. (3 One half qts.)

SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine, Feb./Mar.93
POSTED BY: Jim Bodle 2/93

Posted to MealMaster Recipes List, Digest #155

Date: Mon, 03 Jun 1996 21:32:20 0600

From: Blackhawk tracy@agt.net