- 10
- Average
- 20 mins
- 2 mins
- 2 mins
- Average budget
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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
- half 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
Preparation
Step 1
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.