Friday, August 18, 2006


I found this recipe a few years ago, in one of my numerous Taste of Home big books, and I've made it often. It's deliscious and one of those stick-to-your-ribs meals.


2 pounds meaty beef soup bones, beef shanks or short ribs
6 cups of water 5 medium potatoes, peeled and cubed
5 medium carrots, chopped
1 medium onion, chopped
1 can (28 ouncs) 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 soup kettle or Dutch oven. 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.

Yield: 10 servings


  1. I just printed a copy of your ranch chicken recipe. I've seen this before but not this variation - dipped in butter. I always have a huge bag of boneless skinless chicken breasts in the freezer. Thanks for this new way to do something with some of them.

    As always, delightful to visit this sight. Honestly, this is the prettiest and cleverest food site I've seen yet.

  2. I am missing in the ingredients where and how my barley... I am anxious to try this recipe as we just picked up a fresh 1/2 a cow