Beef Stew

By bowerk

Ingredients

• 1/4 cup arrowroot starch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp pepper
• 2 lbs cubed beef stew meat
• 3 tbsp vegetable oil
• 4 cubes beef bouillon
• 3 1/2 cups water
• 1/2 cup red wine
• 1 tsp dried rosemary
• 1 tsp dried parsley
• 1/2 tsp pepper
• 4 large potatoes, cubed & peeled
• 5 carrots, cut into 1" pieces
• 5 stalks celery, cut into 1" pieces
• 1 large onion, chopped
• 2 tbsp cornstarch
• 2 tbsp cold water
• 1 tbsp ketchup
• 1 tbsp steak sauce

Details

Servings 10

Preparation

Step 1

1. Combine first four ingredients in a ziplock bag and shake beef to coat

2. In a large pot, cook beef in olive oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Stir 1 tbsp ketchup and steak sauce. Bring to a boil, then reduce heat, cover and simmer one hour.

3. Stir in potates, carrots, celery and onion into the pot. Dissolve cornstarch into water and stir into stew. Cover and simmer for one more hour.

Serve