 |
Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 10 |
|
Another hearty stick-to-your bones soup. I like finding recipes like this because where I live winter is freezing, and we spend a lot of time out in our barn, so it's good to have hearty foods out in the cold. Ingredients:
2 lbs soup bones with meat or 2 lbs beef shanks or 2 lbs beef 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 (28 ounce) can plum tomatoes, undrained |
1 -1 1/2 teaspoon salt |
2 garlic cloves, minced |
1 bay leaf |
3 tablespoons cornstarch |
1/2 cup cold water |
Directions:
1. Place soup bones and water in a soup kettle or Dutch oven.
2. Slowly bring to a boil.
3. Reduce heat; cover and simmer for 2 hours. Set beef bones aside until cool enough to handle.
4. Remove meat from bones; discard bones and return meat to broth.
5. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic, and bay leaf.
6. Cover and simmer for 50 - 60 minutes or until vegetables and barley are tender. discard bay leaf.
7. Combine cornstarch and cold water until smooth; stir into stew.
8. Bring to a boil; cook and stir for 2 minutes or until thickened.
|
|