Beef Stew
Beef Stew is a wonderful comfort food. Add a slice of warm cornbread with honey and you have the perfect fall meal! You can also put this in a crockpot to cook all day and have it ready when you get home.
Dovetailing Tip: Leftover beef stew can be made into a delicious pot pie. Heat the stew, then top with biscuits or a pie crust. Bake in a 425° oven for 20 minutes or until the top is brown.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 pounds | cubed beef stew meat |
| 3 tablespoons | vegetable oil |
| 4 cups | beef broth |
| 1 teaspoon | dried rosemary |
| 1 teaspoon | dried parsley, or 2 tsp fresh, minced |
| 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 |
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.
Source: allrecipes.com
