Classic homemade beef stew with tender meat, potatoes, and carrots in a rich broth, a family favorite.
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 (28 ounce) can plum tomatoes, undrained
1 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced 1 bay leaf
3 tablespoons cornstarch 1/2 cup cold water
Directions:
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.