Beef Stew

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 the cover off for the last 15-20 minutes. The longer this simmers, the better! Vary the herbs to your taste.

Beef Stew

5 from 2 votes

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.

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