Ingredients
2lbs meaty beef soup bones/ shanks or short ribs.
6c water
5 med. potatoes, cubed
5 med carrots, chopped
1 med onion, chopped
1/2c med pearl barley
1(28oz) can plum tomatoes, undrained.
1-11/2 t salt
1/2 t pepper
2 garlic cloves, minced.
1 bay leaf
3 T cornstarch
1/2c cold water
Preparation
Bring soup bones and water to boil in a soup kettle or Dutch oven. Reduce heat, cover and simmer for 2 hours. Cool bones then remove meat; discard bones and return meat to broth.
Add potatoes, carrots, onion,barley tomatoes, salt, pepper,garlic and bayleaf.
Cover and simmer for ~1 hour till veg and barley are tender.
Combine cornstarch and water and stir into stew bring to a boil cook and stir 2 min untill thickened.
