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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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From my collection of handwritten recipes 1964. Ingredients:
3 tablespoons oil |
2 lbs beef stew meat, cut in 2-inch cubes |
1 beef bouillon cube |
2 teaspoons salt |
1 bay leaf |
1/4 teaspoon crushed dried thyme leaves |
4 1/2 cups water |
6 carrots, cut up |
12 small white onions |
1/4 cup cornstarch |
Directions:
1. Heat oil over medium heat in dutch oven. Add beef; brown on all sides. Add bouillon cube, salt, bay leaf, and thyme. Add 4 cups of the water. Cover; bring to a boil. Reduce heat; simmer 1 1/2 hours. Add carrots and onions. Simmer 1/2 hour or until tender. Mix cornstarch and 1/2 cup water. Add to stew. Bring to a boil, stirring constantly; boil 1 minute.
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