Mom's Beef Stew Recipe

5 2 4
Mom's Beef Stew Recipe
Mom's Beef Stew Recipe photo by Taste of Home
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Mom's Beef Stew Recipe

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5 2 4
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. Cook: 2 hours, 50 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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 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. Yield: 10 servings.
Originally published as Mom's Beef Stew in Taste of Home February/March 2000, p35

Nutritional Facts

1 cup: 256 calories, 5g fat (2g saturated fat), 28mg cholesterol, 420mg sodium, 37g carbohydrate (7g sugars, 5g fiber), 15g protein.

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  • 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
  1. 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. Yield: 10 servings.
Originally published as Mom's Beef Stew in Taste of Home February/March 2000, p35

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Reviews forMom's Beef Stew

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MY REVIEW
katlaydee3 User ID: 3741999 27446
Reviewed Apr. 12, 2010

"This was one of the best beef stews I have ever had. I made the Cheesy Corn Squares (in the same issue) as a side. Will definitely make both again."

MY REVIEW
janie430 User ID: 2391070 72249
Reviewed Mar. 17, 2009

"I made this stew last week for my husband and myself. It was so good and tasty. The only thing I did differently was the meat. I used cubed stew meat and it was perfect! I recommend this soup to anyone who wants a hearty meal."

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