2 tbsp. vegetable oil
3 lbs. beef short ribs
1/2 c. canned tomatoes or tomato juice
6 to 8 carrots, cut into 2 inch lengths
6 med. potatoes, quartered
4 sm. onions
2 tsp. salt
1/4 tsp. pepper

Heat oil in large fry pan over medium heat. Add short ribs and brown on all sides. Reduce heat to medium-low. Add tomatoes; cover and simmer 1 1/2 hours. Add carrots, potatoes, onions, salt, and pepper. Cover. Increase heat to medium high; cook until steam escapes freely from cover. Reduce to low heat; cover. Simmer 1 hour or until meat and vegetables are tender. Makes 6 servings.