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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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An incredibly thick stew that's best eaten in a bowl or served right over biscuits. The longer this stew simmers the better it tastes! Ingredients:
2 pounds beef stew meat, cubed |
3 large potatoes, peeled and cut into cubes |
4 carrots, chopped into 1 in. pieces |
4 celery stalks, chopped into 1 in. pieces |
1 large onion, diced |
4 crumbled beef bouillon cubes |
2 tsp cornstarch |
3 tbsp vegetable oil |
4 cups water |
2 tsp cold water |
1 tsp dried parsley |
1 tsp dried rosemary |
1/2 tsp ground black pepper |
Directions:
1. In a large pot (or Dutch oven), cook the beef in oil over medium heat until browned. Place the bouillon in water to dissolve, then pour into pot.
2. Stir in the parsley, rosemary, and pepper and bring to a boil. Then reduce heat, cover and simmer for 1 hour. Add the potatoes, celery, carrots, and onion into the pot. Allow the cornstarch to dissolve in 2 teaspoons of cold water, then stir into stew. Cover and simmer an additional hour, then serve.
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