Ingredients Jump to Instructions ↓

  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 (28 ounce) can plum tomatoes, undrained

  8. 1 teaspoon salt

  9. 1/2 teaspoon pepper

  10. 2 garlic cloves, minced

  11. 1 bay leaf

  12. 3 tablespoons cornstarch

  13. 1/2 cup cold water

Instructions Jump to Ingredients ↑

  1. 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.


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