2 1/2 lb. beef short ribs
1 1/2 lb. stew beef
2 tbsp. cooking oil
7 c. water (may need more)
1 qt. tomatoes
1 lg. onion, diced
2 tbsp. beef bouillon
2 tsp. salt
1 tsp. basil, crushed
3 tbsp. Worcestershire sauce
2 c. carrots, sliced
1 c. celery, sliced
1 c. Quick cooking barley
1/2 c. green pepper, chopped
4 tsp. parsley flakes
3 c. potatoes, diced

Brown meats in oil on low heat; drain. Stir in water, tomatoes, onions, bouillon, salt, basil and Worcestershire. Cover, simmer for 1 1/2 hours. Stir in carrots, celery, pepper, barley, potatoes and parsley. Cover. Simmer 45 minutes. Take out ribs and remove bone. Cut meat into bite-size pieces. Skim off fats.