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Monday, December 21, 2015

beef stew vi

Ingredients

  • Servings: 10
  • 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

Recipe

    Preparation Time: 20 mins Cook Time: 2 hrs

    Ready Time: 2 hrs 20 mins

  • 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.

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