Beef Stew Vi
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
744
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).