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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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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 |
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:
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.
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