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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Packed with flavorful meat and a huge assortment of vegetables, this stew is sure to satisfy. Ingredients:
2-1/2 pounds beef stew meat, cut into 1-inch cubes |
2 large onions, chopped |
2 garlic cloves, minced |
1/2 cup water |
1 reduced-sodium beef bouillon cube |
3 cans (14-1/2 ounces each) reduced-sodium beef broth |
4 potatoes, peeled and cubed |
3 medium carrots, sliced |
2 medium green peppers, cut into 1/2-inch pieces |
2 celery ribs, sliced |
3 cups cubed rutabaga |
1-1/2 cups cubed parsnips |
1-1/2 cups cubed turnips |
3/4 teaspoon dried marjoram |
1/2 teaspoon pepper |
1/4 teaspoon dried savory |
1/4 teaspoon hot pepper sauce |
2 tablespoons cornstarch |
3 tablespoons water |
Directions:
1. In a Dutch oven, combine the beef, onions, garlic, 1/2 cup water, bouillon and enough of the broth to cover. Bring to a boil. Cover and simmer until meat is tender, about 2 hours. Add vegetables, seasonings and remaining broth. Simmer 30-45 minutes or until vegetables are tender. Combine cornstarch and water; gradually add to the boiling mixture. Cook and stir for 2 minutes. Yield: 16 servings.
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