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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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I love this recipe because it's so easy to prepare. It allows me time to play with my two children - Avery, 4, and Sarah, 2 - or work on craft projects. I usually serve it with crusty bread and a crisp green salad. Ingredients:
1 tablespoon canola oil |
2 pound beef short ribs |
2 medium onions, coarsely chopped |
3 large carrots, sliced |
3 celery ribs, sliced |
1 can (28 ounces) diced tomatoes, undrained |
8 cups water |
4 teaspoons chicken bouillon granules |
1/3 cup medium pearl barley |
Directions:
1. In a Dutch oven, heat oil over medium-high heat. Brown ribs. Add the onions, carrots, celery, tomatoes, water and bouillon; bring to a boil.
2. Cover and simmer for 2 hours or until beef is tender. Add barley; cover and simmer 50-60 minutes longer or until the barley is tender. Yield: 10-12 servings (3-1/2 quarts).
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