Monday, June 23, 2008

Easy Beef Stew Recipe

2 pounds of cubed beef stew meat
3 tablespoons of vegetable oil
4 cubes of beef bouillon, crumbled
4 cups of water
1 teaspoon of dried rosemary
1 teaspoon of dried parsley
1/2 teaspoon of ground black pepper
3 large potatoes
4 carrots
4 stalks of celery
1 large onion
4 teaspoons of cornstarch
2 teaspoons of cold water

1. In a large pot or dutch oven, cook beef in oil over a 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 for an hour.
2. Cut the celery and the carrots into 1 inch pieces. Chop the onion; peel and cube the potatoes.
3. Stir the potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 of teaspoons cold water and stir into the stew. Cover and simmer for another hour.

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