Recipe information
Ingredients for - Mom's Beef Stew
1. 2 pounds meaty beef soup bones (beef shanks or short ribs) -
3. 5 medium potatoes, peeled and cubed -
4. 5 medium carrots, chopped -
7. 1 can (28 ounces) plum tomatoes, undrained -
8. 1 to 1-1/2 teaspoons salt -
10. 2 garlic cloves, minced, optional -
11. 1 bay leaf, optional -
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.
