Mom'S Beef Stew

• 2 pounds meaty beef soup bones, beef shanks or short ribs
• 6 cups water
• 5 medium potatoes, peeled and cubed
• 5 medium carrots, chopped
• 1 medium onion, chopped
• 1/2 cup medium pearl barley
• 1 can (28 oz.) plum tomatoes, undrained
• 1 to 1 1/2 tsp salt
• 1/2 tsp pepper
• 2 garlic cloves, minced, optional
• 1 bay leaf, optional
• 3 Tbsp cornstarch
• 1/2 cup cold water

1. Place soup bones and water in a soup kettle or Dutch oven. Slowly bring to boil.
2. Reduce heat; cover and simmer for 2 hours. Set beef bones aside until cool enough to handle.
3. Remove meat from bones; discard bones and return meat to broth.
4. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic, and bay leaf if desired.
5. Cover and simmer for 50-60 minutes or until vegetables and barley are tender.
6. Discard bay leaf.
7. Combine cornstarch and cold water until smooth; stir into stew.
8. Bring o boil; cook and stir for 2 minutes or until thickened.
9. Yield:
10. 10 servings.

beef soup bones, water, potatoes, carrots, onion, pearl barley, tomatoes, salt, pepper, garlic, bay leaf, cornstarch, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38313 (may not work)