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Mom’s Beef Stew

This warming, stick-to-your-ribs main dish was one Mom relied on often to feed us 13 kids. Mildly seasoned with lots of satisfying ingredients like barley, potatoes and carrots in a tomato-beef broth, it still hits the spot on cold winter days. -Lucile H. Proctor, Panguitch, Utah
  • Total Time
    Prep: 40 min. Cook: 2 hours, 50 min.
  • Makes
    10 servings


  • 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 ounces) plum tomatoes, undrained
  • 1 to 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced, optional
  • 1 bay leaf, optional
  • 3 tablespoons cornstarch
  • 1/2 cup cold water


  • Place soup bones and water in a Dutch oven or soup kettle. 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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Average Rating:
  • nightskystar
    Jan 2, 2021

    Great basic stew recipe. i'm not the biggest fan of barley but this was good!!

  • katlaydee3
    Apr 12, 2010

    This was one of the best beef stews I have ever had. I made the Cheesy Corn Squares (in the same issue) as a side. Will definitely make both again.

  • teri396
    Nov 5, 2009

    No comment left

  • janie430
    Mar 17, 2009

    I made this stew last week for my husband and myself. It was so good and tasty. The only thing I did differently was the meat. I used cubed stew meat and it was perfect! I recommend this soup to anyone who wants a hearty meal.

  • DLouann
    Jan 21, 2008

    No comment left

  • kredhead
    Jan 30, 2006

    No comment left