"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

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  • US
  • Metric
  • 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

  • Prep
  • Cook
  • Ready In
    1. 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.Watch Now
    2. 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.Watch Now

    Nutrition Facts

    Per Serving: 401 calories;21.2 g fat;24.9 g carbohydrates;27.2 g protein;79 mg cholesterol;436 mg sodium.Full nutrition
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