Recipe by lola
"This is another one-meal-in-a-pot dish. It contains soup, meat and vegetables all cooked together in one delicious broth. Terrific during cooler weather. Serve hot alone or with rice."
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4 1/2 pounds
beef short ribs
black peppercorns, crushed
beef bouillon cubes
carrots, cut in chunks
chayote squash, peeled and quartered
salt to taste
cabbage, cut into wedges
I added garlic salt and seasoned salt after it was cooked. It made the dish much tastier. If you don't "doctor" it a bit, it is incredibly bland. That being said, the fresh veggies were wonderful. Meat was just so-so.
Really good for short ribs. I dredged the ribs in flour and browned them first, threw it all into a slow cooker and added bay leaf and garlic powder.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 679
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