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Beef Stew VI

By admin  

September 9, 2017

"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."

  • Prep: 20 mins
  • Cook: 2 hrs

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 cornstarch

Add all ingredients to list

Directions

1In 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.

2Stir 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.

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