Beef Stew


Serves: 10

Beef Stew is a wonderful comfort food. Add a slice of warm cornbread with honey and you have the perfect fall meal! You can also put this in a crockpot to cook all day and have it ready when you get home.

Dovetailing Tip: Leftover beef stew can be made into a delicious pot pie. Heat the stew, then top with biscuits or a pie crust. Bake in a 425° oven for 20 minutes or until the top is brown.


Prep Time:
Cook Time:
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Ingredients:

2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cups beef broth
1 teaspoon dried rosemary
1 teaspoon dried parsley, or 2 tsp fresh, minced
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:

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.

Source: allrecipes.com



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