Beef Stew Vi

Beef stew is made thicker as it is fried, it keeps well in the fridge and can be stored in the freezer for up to 3 months.

Recipe Summary Beef Stew Vi

Thick beef stew good eaten from a bowl or poured over biscuits. Substitute lamb and voila!...Irish stew!! If thicker stew is desired, add more cornstarch and/or take cover off for last 15-20 minutes. The longer this simmers, the better! Vary the herbs to your taste.

Ingredients | Beef Stew With Rice

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

½ 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

In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Info | Beef Stew With Rice

prep: 20 mins cook: 2 hrs total: 2 hrs 20 mins Servings: 10 Yield: 10 servings

TAG : Beef Stew Vi

Soups, Stews and Chili Recipes, Stews, Beef,