Mom's Beef Stew
| 2 | lbs. meaty beef soup bones, beef shanks or short ribs | 5 | potatoes, peeled and cubed |
| 1 | medium onion, chopped | 5 | medium carrots, chopped |
| 1-1/2 | teaspoons salt | 2 | large tomatoes, chopped |
| 1/2 | teaspoon pepper | 2 | garlic cloves, minced |
| 1 | bay leaf, optional | 1/2 | cup cold water |
| 3 | tablespoons cornstarch | 1/2 | cup medium pearl barley |
| 6 | cups water | | |
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Place soup bones & water in large pot. Slowly bring to a boil. Reduce heat; cover & simmer 2 hours. Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones & return meat to broth. Add potatoes, carrots, onion, barley, tomatoes, salt pepper, garlic & bay leaf. Cover & simmer for 50-60 minutes or until vegetables & barley are tender. Discard bay leaf. Combine cornstarch & cold water until smooth; stir into stew. Brint to boil; cook & stir for 2 minutes or until thickened. Serves 10.
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