Mom's Beef Stew

By BCVH

Ingredients

• 2 pounds meaty beef soup bones, beef shanks or short ribs
• 6 cups water
• 5 medium potatoes, peeled and cubed
• 5 medium carrots, chopped
• 1 medium onion, chopped
• 1/2 cup medium pearl barley
• 1 can (28 ounces) plum tomatoes, drained
• 1 to 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 garlic cloves, minced, optional
• 1 bay leaf, optional
• 3 tablespoons cornstarch
• 1/2 cup cold water

Preparation

Step 1

Place soup bones and water in a soup kettle or Dutch oven. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours. Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth.

Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf, if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender. Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.