Taste of Home
Mom’s Beef Stew
TOTAL TIME: Prep: 40 min. Cook: 2 hours, 50 min.
YIELD: 10 servings.
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
Ingredients
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2 pounds meaty beef soup bones (beef shanks or short ribs)
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6 cups water
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5 medium potatoes, peeled and cubed
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5 medium carrots, chopped
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1 medium onion, chopped
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1/2 cup medium pearl barley
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1 can (28 ounces) plum tomatoes, undrained
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1 to 1-1/2 teaspoons salt
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1/2 teaspoon pepper
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2 garlic cloves, minced, optional
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1 bay leaf, optional
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3 tablespoons cornstarch
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1/2 cup cold water
Directions
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1.
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.
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2.
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.
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3.
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.
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