Beef Stew
From pamela 18 years ago
- 120 minutes to make
- Serves 10
An incredibly thick stew that's best eaten in a bowl or served right over biscuits. The longer this stew simmers the better it tastes!
Ingredients
- 2 pounds beef stew meat, cubed shopping list
- 3 large potatoes, peeled and cut into cubes shopping list
- 4 carrots, chopped into 1 in. pieces shopping list
- 4 celery stalks, chopped into 1 in. pieces shopping list
- 1 large onion, diced shopping list
- 4 crumbled beef bouillon cubes shopping list
- 2 tsp cornstarch shopping list
- 3 tbsp vegetable oil shopping list
- 4 cups water shopping list
- 2 tsp cold water shopping list
- 1 tsp dried parsley shopping list
- 1 tsp dried rosemary shopping list
- 1/2 tsp ground black pepper shopping list
How to make it
- In a large pot (or Dutch oven), cook the beef in oil over medium heat until browned. Place the bouillon in water to dissolve, then pour into pot.
- Stir in the parsley, rosemary, and pepper and bring to a boil. Then reduce heat, cover and simmer for 1 hour. Add the potatoes, celery, carrots, and onion into the pot. Allow the cornstarch to dissolve in 2 teaspoons of cold water, then stir into stew. Cover and simmer an additional hour, then serve.
The Rating
Reviewed by 7 people-
Sounds really Great! I love a real thick stew. Thanks :)
donman
in Hammond loved it
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It's a good stew.
See Beef Stew for more.
4/4/16
pointsevenout
in Athens loved it
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