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Mom's Beef Stew

 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
10 ServingsPrep: 40 min. Cook: 2 hours, 50 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;

2 of 2

Mom's Beef Stew (continued)

Directions (continued)

  • stir into stew. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Yield: 10 servings.
Nutritional Facts: 1 serving (1 cup) equals 256 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 420 mg sodium, 37 g carbohydrate, 5 g fiber, 15 g protein.