beef stew vi

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Beef Stew VI

Soups & Salads

Beef Stew VI

Another variation of classic beef stew—tender chunks of meat and hearty veggies simmered slowly in a seasoned broth.

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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