It's a comforting classic dish that the whole family will love.
Beef Stew Vi
Meanwhile, dry the beef pieces with kitchen paper and dust with the plain flour (tapping off excess).
Recipe Summary 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.Ingredients | Roof For Beef Stew 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
½ 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.
Info | Roof For Beef Stew Ingredients
prep:
20 mins
cook:
2 hrs
total:
2 hrs 20 mins
Servings:
10
Yield:
10 servings
Roof For Beef Stew Ingredients / Add to the onion pan along with the vegetables, the tomato purée, wine, stock, rosemary and some seasoning (the meat and veg should just be covered.
