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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 10 |
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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:
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:
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.
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.
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. Yield: 10 servings.
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