Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 256
  • Fat:
  • 5 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 28 mg
  • Sodium:
  • 420 mg
  • Carbohydrate:
  • 37 g
  • Fiber:
  • 5 g
  • Protein:
  • 15 g

Mom's Beef Stew

This warming, stick-to-your-ribs main dish was one Mom relied on often to feed us 13 kids. Mildly seasoned with lots of satisfying ingredients like barley, potatoes and carrots in a tomato-beef broth, it still hits the spot on cold winter days. -Lucile H. Proctor, Panguitch, Utah

SERVINGS

10

CATEGORY

Main Dish

METHOD

Stovetop - One-Dish

PREP

40 min.

COOK

170 min.

TOTAL

210 min.

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, undrained
  • 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

DIRECTIONS

Place soup bones and water in a Dutch oven or soup kettle. 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. Yield: 10 servings.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008