The better than bouillon gives better results than the beef stock.
Beef Stew Vi
The only question left is with dumplings, mash or even chips, there are loads of easy beef stew recipes to whet your appetite.
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 | Beef Stew Recipes
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 | Beef Stew Recipes
prep:
20 mins
cook:
2 hrs
total:
2 hrs 20 mins
Servings:
10
Yield:
10 servings
Beef Stew Recipes - The beef stew of my dreams starts with large tender, juicy chunks of beef coated in a sauce that is rich and intense after dozens of pounds of stewed beef and scores of experiments, we've got the recipe.
