2 lbs. beef short ribs
1 tbsp. cooking oil
7 c. water
1 (16 oz.) can tomatoes
3/4 c. chopped green pepper
1/4 tsp. Tabasco
1 lg. onion, chopped
1 tbsp. salt
2 c. sliced carrots
1 c. sliced celery
3/4 c. dried soup mix
1/4 tsp. pepper

In Dutch oven brown ribs in cooking oil; add water, tomatoes, onion, salt, pepper and Tabasco. Simmer covered for 1/2 hour. Add soup mix, simmer covered 1 hour.