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Mom's Beef Stew

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

Printed from tasteofhome.com Nov 19, 2008

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Mom's Beef Stew cont.

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.