I found this recipe a few years ago, in one of my numerous Taste of Home big books, and I've made it often. It's deliscious and one of those stick-to-your-ribs meals.
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
BEEF STEW
2 pounds meaty beef soup bones, beef shanks or short ribs
6 cups of water 5 medium potatoes, peeled and cubed
5 medium carrots, chopped
1 medium onion, chopped
1 can (28 ouncs) 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
6 cups of water 5 medium potatoes, peeled and cubed
5 medium carrots, chopped
1 medium onion, chopped
1 can (28 ouncs) 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
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
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