Beef Stew VI

A beef stew recipe for the stovetop that's 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 the cover off for the last 15 to 20 minutes. The longer this simmers, the better! Vary the herbs to your taste.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 401 Calories

Ingredients

• 2 teaspoons cornstarch
• ½ teaspoon ground black pepper
• 1 teaspoon dried rosemary
• 4 cups water
• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 1 teaspoon dried parsley
• 2 pounds cubed beef stew meat
• 4 carrots, cut into 1 inch pieces
• 2 teaspoons cold water
• 4 cubes beef bouillon, crumbled
• 3 large potatoes, peeled and cubed
• 4 stalks celery, cut into 1 inch pieces

Recipe Instructions

Step 1

Heat oil in a large pot or Dutch oven over medium-high heat; add beef and cook until well browned.

Step 2

Dissolve bouillon in 4 cups water and pour into the pot; stir in rosemary, parsley, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 1 hour. Stir in potatoes, carrots, celery, and onion.

Step 3

Dissolve cornstarch in 2 teaspoons of cold water; stir into stew. Cover and simmer until beef is tender, about 1 hour.