Beef Stew
By Lucy
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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
Details
Servings 10
Level of difficulty Average
Preparation time 20mins
Cooking time 120mins
Cost Average budget
Preparation
Step 1
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.
Step 2
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.
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.
Can also make these changes:
In a bag put 1/4 cup flour, teaspoon of garlic powder, onion powder. 1/2 teaspoon of pepper. Put the stew meat in, and shake it up, then cook it up in a cast iron/dutch oven and sear in those flavours. This really puts some great flavour in the meat and the bits stuck to the bottom of the pan easily came off by deglazing with the liquids. Don't cut back on any liquids; actually you will probably want to add more towards the middle-end of the cooking time. You can use 1/2 cup of red wine during the deglazing with the other liquids. If you think it needs more vegetables, you can add extra ( 1 more carrot, celery, potato ) and even 1/2 of an extra onion. You can also add 1 tblsp each of ketchup, A-1 sauce, and worcestersire sauce because that really gives it some full-bodied flavour.
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