Beef Stew Vi

While beef stew may be the first dish that comes to mind, stew isn't the only meal you can make with cubed chuck.

Recipe Summary Beef Stew Vi

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 | Rue For Beef Stew 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

½ 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.

Info | Rue For Beef Stew Ingredients

prep: 20 mins cook: 2 hrs total: 2 hrs 20 mins Servings: 10 Yield: 10 servings

TAG : Beef Stew Vi

Soups, Stews and Chili Recipes, Stews, Beef,