Beef & Bay Stew Recipe

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• 4 Chicken bouillon cubes
• 1 tb Cooking oil
• 2 lb Beef short ribs
• 3 Carrots, sliced
• With liquid, sliced
• 1 cn Whole tomatoes ,
• 3 Stalks Celery, sliced
• 2 ts Water
• 2 md Onions, coarsely sliced
• 1/3 c Medium pearl barley

• Step #1 In a large dutch oven or kettle, heat oil over medium-high.
• Step #2 Brown beef.
• Step #3 Add onions, carrots, celery, tomatoes, water & bouillon; bring to a boil.
• Step #4 Cover & let simmer for about 2 hrs or until beef is tender.
• Step #5 Add barley; simmer another 50-60 mins or until barley is done.
• Step #6 Yield: 10-12 servings.
• Step #7 (3 1/2 qts.
• Step #8 ) SOURCE: Phyllis Utterback, Glendale, Country Magazine, CA, Feb.
• Step #9 /Mar.
• Step #10 93 POSTED BY: Jim Bodle 2/93.
• Enjoy the BEEF & BAY STEW recipe

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