Description
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.
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
- 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
Instructions
- Heat oil in a large pot or Dutch oven over medium-high heat; add beef and cook until well browned.
- 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.
- Dissolve cornstarch in 2 teaspoons of cold water; stir into stew. Cover and simmer until beef is tender
- about 1 hour.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Servings: 10