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SHORT RIB AND BEAN STEW (CHOLENT)

Source of Recipe


Internet






List of Ingredients



• 1-1/2 lb beef short ribs (about 4)
  
• Salt/pepper
  
• 1 Tbsp salad oil
  
• 3 medium carrots, but into 1" pieces
  
• 1 large onion, sliced 1/4" thick
  
• 1 lb. white rose potatoes (about 3), cut into 1-1/2" chunks
  
• 4 cloves garlic, minced
  
• 1/2 c regular barley
  
• 1 can Campbell's beef broth
  
• 1 soup can water
  
• 1 can S&W small white beans (15 oz), undrained
  






Instructions



1. Heat oil in large heavy pot. Season ribs with salt and pepper. Brown ribs on all sides - remove.
   
   
2. In same pot, saute onion, carrots, garlic and potatoes. Remove.
   
   
3. Add beef broth, water and barley. With spoon loosen up cooked on drippings from bottom of pot. Return ribs to pot and simmer, covered, 45 minutes.
   
   
4. Add vegetable mixture and continue cooking, covered, 1 more hour until meat is very tender.
   
   
5. Add beans with their liquid and heat til warmed through. Makes 2 large servings, if serving 2 ribs per person, with some leftovers of vegetables, beans, barley and broth.
   
   






Final Comments


Don't use Russet, or baking, potatoes as they will break up and get mushy.