1 cup of beef bones (200g) or 2 cups of canned beef bones (150g)
1 kg of beef ribs
250 g of salted pork, cut into slices
1 3/4 kg of chicken thighs
2 large calabrian peppers
6 medium-sized carrots (900g)
6 medium-sized onions (600g)
6 cloves of minced garlic
2 cups of pearled barley, rinsed and chopped
6 cups of diced tomatoes (820g)
1 large cabbage head, cut into 8 wedges
1 green bell pepper, minced (150g)
6 large potatoes, peeled (600g)
6 scallions or 6 green onions, minced
2 tablespoons of chopped fresh parsley
1 cup of beef bones (200g) or 2 cups of canned beef bones (150g)
1 kg of beef ribs
250 g of salted pork, cut into slices
1 3/4 kg of chicken thighs
2 large calabrian peppers
6 medium-sized carrots (900g)
6 medium-sized onions (600g)
6 cloves of minced garlic
2 cups of pearled barley, rinsed and chopped
6 cups of diced tomatoes (820g)
1 large cabbage head, cut into 8 wedges
1 green bell pepper, minced (150g)
6 large potatoes, peeled (600g)
6 scallions or 6 green onions, minced
2 tablespoons of chopped fresh parsley
Soak the beef bones in cold water for 24 hours before cooking
Drain and add the beef bones to a large pot with 24 cups of water (if using canned beef bones, add it after adding the vegetables and reduce the amount of water to 18 cups)
Bring to a boil
Add the beef ribs and pork
Cover and simmer for 1 hour and 30 minutes
Add the chicken, peppers, and carrots and cook for an additional 30 minutes
Add the onions, garlic, pearled barley, tomatoes, cabbage, green bell pepper, potatoes, scallions or green onions, and parsley, and cook for an additional 30 minutes until the potato is fully cooked
Check the seasoning
Serve the stew hot in individual bowls, garnishing with the vegetables
