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Beef Stew VI Recipe

Recipe by: Paula Antoniou

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook2 h
  • Ready In2 h 20 m
  • 1In 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.
  • 2Stir 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.
Ingredients
  • 10 servings
  • 401 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    401
    20%
  • Fat:
    21.2
    33%
  • Carbs:
    24.9
    8%
  • Protein:
    27.2
    54%
  • Cholesterol:
    79
    26%

Based on a 2,000 calorie diet

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