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.