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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This is such a comfort food. It's even better the next day. Serve with a nice crusty losf of french bread. Ingredients:
2 lbs lean stew meat, cubed |
cornstarch |
2 tablespoons vegetable oil |
4 (14 ounce) cans beef broth |
1 teaspoon dried rosemary |
1 teaspoon dried parsley |
1/2 teaspoon black pepper |
2 garlic cloves, minced |
3 large potatoes, peeled and cubed |
4 carrots, cut into 1 inch pieces |
4 stalks celery, chopped |
1 large onion, chopped |
2 teaspoons cornstarch |
2 teaspoons water |
Directions:
1. Coat beef in cornstarch and cook in oil in a large pot until brown. Pour in beef broth and stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
2. Stir in potatoes, carrots 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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