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Beef Stew

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Beef Stew
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Prep 20 m Cook 2 h Ready In 2 h 20 m

“Thick beef stew good eaten from a bowl or poured over biscuits. Substitute lamb and voila!…Irish stew!! If thicker stew is desired, add more cornstarch and/or take cover off for last 15-20 minutes. The longer this simmers, the better! Vary the herbs to your taste.”

Ingredients

2 pounds cubed beef stew meat

3 tablespoons vegetable oil

4 cubes beef bouillon, crumbled

4 cups water

1 teaspoon dried rosemary

1 teaspoon dried parsley

1/2 teaspoon ground black pepper

3 large potatoes, peeled and cubed

4 carrots, cut into 1 inch pieces

4 stalks celery, cut into 1 inch pieces

1 large onion, chopped

2 teaspoons cornstarch

2 teaspoons cold water

Directions

In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Beef Stew

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 pounds cubed beef stew meat
  • 3 tablespoons vegetable oil
  • 4 cubes beef bouillon, crumbled
  • 4 cups water
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1/2 teaspoon ground black pepper
  • 3 large potatoes, peeled and cubed
  • 4 carrots, cut into 1 inch pieces
  • 4 stalks celery, cut into 1 inch pieces
  • 1 large onion, chopped
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water
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Instructions

In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Notes

Prep: 20 mins Cook: 2 hrs Total: 2 hrs 20 mins Servings: 10 Yield: 10 servings