Beef Stew (Good Recipe)

By Judge99

"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

• 3 pounds cubed beef stew meat
• 1/4 cup and 1 teaspoon vegetable oil
• 6 cubes beef bouillon, crumbled
• 6 cups water
• 1-1/2 teaspoons dried rosemary
• 1-1/2 teaspoons dried parsley
• 1 tsp cumin
• 1 tsp garlic powder
• 3/4 teaspoon ground black pepper
• 4-1/2 large potatoes, peeled and cubed
• 6 carrots, cut into 1 inch pieces
• 6 stalks celery, cut into 1 inch pieces
• 1-1/2 large onion, chopped
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Details

Servings 15

Preparation

Step 1

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.
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.