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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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This smells so good cooking. Sends Fall aromas all throughout the house. You can add a can of whole kernel corn if you like. 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.
2. Dissolve bouillon in water and pour into pot.
3. Stir in rosemary, parsley and pepper.
4. Bring to a boil, then reduce heat, cover and simmer 1 hour.
5. Stir potatoes, carrots, celery, and onion into the pot.
6. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.
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