Beef Stew Recipe

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


  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.
  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.

Nutrition Facts

Per Serving: 401 calories; 21.2 g fat; 24.9 g carbohydrates; 27.2 g protein; 79mg cholesterol; 436 mg sodium.

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