3 lbs. beef ribs (cut for barbecue) or boneless short ribs
3 cans (16 oz. each) red kidney beans, drained
2 cans (14 oz. each) beef broth
3/4 cup pearl barley
1/2 cup frozen chopped onion
1/2 teaspoon nutmeg
2 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon salt
1. Combine all ingredients in the crock. Stir well.
2. Cover and cook on preferred setting:
Low - 10 hours
High - 5 hours
Course: Soups & Stews
Yield: about 5.5 quarts
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