2 1/2 lbs. boneless short ribs of beef (lean)
2 tbsp. shortening (if necessary)
1 1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. water
1 1/2 c. tomato juice
2 beef bouillon cubes
1/2 tsp. oregano
3 or 4 carrots
1/2 c. onions, chopped
1 tsp. parsley flakes
2 bay leaves
1/2 tsp. caraway seeds
2 ribs celery
1 pkg. (10 oz.) frozen green beans

Brown ribs; cover and cook for 1 hour (pour off fat). Season with salt and pepper. Add water, tomato juice, bouillon cubes, oregano, caraway seeds, bay leaves and onions. Cover tightly and cook slowly for one hour. Add parsley, carrots, celery and frozen beans. Cook for 1/2 hour more. Thicken gravy with flour and water. Serve with noodles or mashed potatoes. Serves 4 to 6.