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.
2 pounds cubed beef stew meat 3 large potatoes, peeled and cubed
3 tablespoons vegetable oil 4 carrots, cut into 1 inch pieces
4 cubes beef bouillon, crumbled 4 stalks celery, cut into 1 inch pieces
4 cups water 1 large onion, chopped
1 teaspoon dried rosemary 2 teaspoons cornstarch
1 teaspoon dried parsley 2 teaspoons cold water
1/2 teaspoon ground black pepper
- 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.