Hearty Beef Stew
  • CourseMain Dish, Soup
Servings
8
Servings
8
Ingredients
  • 2lb beef stew meet, cubed
  • 3Tbsp canola oil
  • 4cubes beef bouillon, crumbled
  • 4cups water
  • 1tsp dried rosemary
  • 1tsp dried parsley
  • 1/2tsp ground black pepper
  • 3large potatoes, peeled and cubed
  • 4carrots cut into 1 inch pieces
  • 4stalks celery, cut into 1 inch pieces
  • 1large onion, chopped
  • 2tsp cornstarch
  • 2tsp cold water
Instructions
  1. In a large pot or Dutch oven, cook beef in oil over medium heat until brown.
  2. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper.
  3. Bring to a boil, then reduce heat, cover and simmer 1 hour.
  4. Stir potatoes, carrots, celery, and onion into the pot.
  5. Dissolve cornstarch in 2 teaspoons cold water and stir into stew.
  6. Cover and simmer 1 hour more.
Hearty Beef Stew
Print Recipe
  • CourseMain Dish, Soup
Servings
8
Servings
8
Ingredients
  • 2 lb beef stew meet, cubed
  • 3 Tbsp canola oil
  • 4 cubes beef bouillon, crumbled
  • 4 cups water
  • 1 tsp dried rosemary
  • 1 tsp dried parsley
  • 1/2 tsp 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 tsp cornstarch
  • 2 tsp cold water
Servings:
Units:
Instructions
  1. In a large pot or Dutch oven, cook beef in oil over medium heat until brown.
  2. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper.
  3. Bring to a boil, then reduce heat, cover and simmer 1 hour.
  4. Stir potatoes, carrots, celery, and onion into the pot.
  5. Dissolve cornstarch in 2 teaspoons cold water and stir into stew.
  6. Cover and simmer 1 hour more.
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