Name: Mom's Beef Stew
Prep time: 40 min
Cook time: 40 min
Yield: 1
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 -

Ingredients for - Mom's Beef Stew

1. 2 pounds meaty beef soup bones (beef shanks or short ribs)

2. 6 cups water

3. 5 medium potatoes, peeled and cubed

4. 5 medium carrots, chopped

5. 1 medium onion, chopped

6. 1/2 cup medium pearl barley

7. 1 can (28 ounces) plum tomatoes, undrained

8. 1 to 1-1/2 teaspoons salt

9. 1/2 teaspoon pepper

10. 2 garlic cloves, minced, optional

11. 1 bay leaf, optional

12. 3 tablespoons cornstarch

13. 1/2 cup cold water

How to cook deliciously - Mom's Beef Stew

1 . Stage

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 . Stage

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 . Stage

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.