Beef Stew VI

Name: Beef Stew VI
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 4 cubes beef bouillon, crumbled; 907 grams cubed beef stew meat; 4 carrots, cut into 1 inch pieces; 4 stalks celery, cut into 1 inch pieces; 2 teaspoons cornstarch; 1 teaspoon dried parsley; 1 teaspoon dried rosemary; 1 teaspoons ground black pepper; 1 large onion, chopped; 3 larges potatoes, peeled and cubed; 3 Tbsps vegetable oil; 2 teaspoons cold water

Need From preparation to the plate, this recipe takes about 2 hours and 20 minutes. Autumn will be even more special with this recipe. Head to the store and pick up beef bouillon, potatoes, carrots, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

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.

Ingredients you will need

Bouillon

Rosemary

Parsley

Pepper

Water

Beef

Cooking Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Corn Starch