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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Course: soup / Number of Servings: 12 |
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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.)
SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine, Feb./Mar.93
POSTED BY: Jim Bodle 2/93
| Ingredients:
1 Tablespoon(s) Cooking oil
2 Pound(s) Beef short ribs
2 medium Onions, coarsely chopped
3 Carrots, sliced
3 Stalks Celery, sliced
1 Can(s) Whole tomatoes (28 oz.),
2 Teaspoon(s) Dried Thyme
4 Chicken bouillon cubes
1/3 Cup(s) Medium pearl barley |
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