Categories: Soups/stews, Beef 
      Yield: 12 servings 
  
      1 tb Cooking oil                         1 cn Whole tomatoes (28 oz.), 
      2 lb Beef short ribs                          With liquid, chopped 
      2 md Onions, coarsely chopped            2 ts Water 
      3    Carrots, sliced                     4    Chicken bouillon cubes 
      3    Stalks  Celery, sliced            1/3 c  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