Ingredients:
2 1/2 pounds beef short ribs
2 tablespoon cooking oil
7 cup water
1 16 oz. can tomatoes, cut up
1 large onion, sliced
3 tablespoon Watkins Beef Soup and Gravy Mix
1 1/2 teaspoon salt
1 teaspoon Watkins Basil
1/2 teaspoon Worcestershire sauce
2 cup sliced carrot
1 cup sliced celery
2/3 cup quick cooking barley
1/2 cup chopped green pepper
1/4 cup snipped parsley
Directions:
In a large kettle or Dutch oven brown short ribs in hot oil over low heat; drain well. Stir in water, undrained tomatoes, onion, Watkins Beef Soup and Gravy Mix, salt and Worcestershire sauce. Cover; simmer for 1 1/2 hours. Stir in carrot, celery, barley, green pepper and parsley. Cover, simmer for 45 minutes. Remove ribs; when cool enough to handle, cut off any meat and coarsely chop. Discard bones. Skim fat from soup. Return meat to soup; heat through. Season to taste with salt and pepper.
Makes 8 servings.
The girls, Liberty and Lady – siberian huskies, like when I make this because they get the discarded soup bones.
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