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 bone aside until cool enough to handle. Remove meat from bones; return meat to broth.
Add potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf. Cover and simmer for 50-60minutes or until vegetables 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.
Serving
Suggestions
Serve with French Bread
Originally Submitted
9/8/2008
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