Beef Stew VI recipe
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- 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
Nutrition Info
- 401.1 caloriescarbohydrate: 24.9 gcholesterol: 79 mgfat: 21.2 gfiber: 3 gprotein: 27.2 gsaturatedFat: 7.4 gservingSize: -sodium: 436.3 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Beef Stew VI
Directions
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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.