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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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This is one of my dad's most irresistible dishes. It has a flavorful broth, tender meat and colorful vegetables. It really hits the spot on a chilly fall or winter day.—Art Winter, Trumbull, Connecticut Ingredients:
1 can (15-1/2 ounces) lima beans |
1 can (14-1/2 ounces) cut green beans |
4 cups water |
2 pounds beef short ribs |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 cup coarsely chopped carrot |
3/4 cup chopped onion |
1/3 cup medium pearl barley |
1 tablespoon salt |
1 tablespoon sugar |
1/2 teaspoon dried basil |
1 bay leaf |
Directions:
1. Drain beans, reserving liquid; set beans aside. Place the liquid in a Dutch oven or soup kettle; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until the meat is tender.
2. Remove meat from bones; discard bones. Cut the meat into bite-size pieces and return to kettle. Add beans and cook for 10 minutes or until heated through. Discard bay leaf before serving. Yield: 10 servings.
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