Beef Stew VI Recipe

Ingredients
<br>- 2 pounds cubed beef stew meat
<br>- 3 tablespoons vegetable oil
<br>- 4 cubes beef bouillon, crumbled
<br>- 4 cups water
<br>- 1 teaspoon dried rosemary
<br>- 1 teaspoon dried parsley
<br>- 1/2 teaspoon ground black pepper
<br>- 3 large potatoes, peeled and cubed
<br>- 4 carrots, cut into 1 inch pieces
<br>- 4 stalks celery, cut into 1 inch pieces
<br>- 1 large onion, chopped
<br>- 2 teaspoons cornstarch
<br>- 2 teaspoons cold water
<br><p></p>Directions
<br>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.
<br>step 2: 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.
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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
- 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

Directions
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.
step 2: 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.

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