Beef Stew VI

"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."

  • Prep time: 20 Minutes
  • Cook time: 2 Hours
  • Ready in 2 Hours 20 Minutes

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

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.

Nutritional Information

  • Total Fat: : 21.2g
  • Saturated Fat: : 21.2g
  • Sodium: : 21.2g
  • Potassium: : 21.2g
  • Total Carbohydrates: : 21.2g
  • Dietary Fiber: : 21.2g
  • Protein: : 21.2g
  • Sugars: : 21.2g
  • Vitamin C: : 21.2g
  • Iron: : 21.2g
  • Niacin: : 21.2g
  • Magnesium: : 21.2g

Footnotes

  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.