3 pounds beef short ribs
1 medium onion, chopped
3-1/2 cups water
3 tablespoons Worcestershire sauce
2 teaspoons paprika
2 teaspoons salt
1/4 teaspoon black pepper
2 large potatoes, peeled and cut into 1/2-inch slices
2 carrots, peeled and cut into 1-inch chunks
2 celery ribs, cut into 1-inch pieces
1/2 cup (3 ounces) raw medium barley
- In a large pot, combine the short ribs, onion, water, Worcestershire sauce, paprika, salt, and pepper; bring to a boil. Reduce the heat to low, cover, and cook for about 1-1/2 hours, stirring occasionally.
- Add the potatoes, carrots, celery, and barley; cook for 1 hour, or until the short ribs and vegetables are tender, stirring occasionally and adding more water, if necessary.
SERVING TIP: This is one of those even-better-when-reheated-the-next-day recipes. Before reheating, be sure to remove any fat that has solidified on the top.