Beef Stew VI

Beef Stew VI

1456
Paula 19

"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

2 h 20 m {{adjustedServings}} servings 401 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 436 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

1456
  1. 2104 Ratings

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This stew is very good! I did make some changes based on the reviews: Here is what I did. in a bag I put 1/4 cup flour, teaspoon of garlic powder, onion powder. 1/2 teaspoon of pepper. Put the s...

This stew was excellent!!!! The flavor was so good and the meat was so tender. I followed the recipe except for a few things. I added a 1/2 cup of red wine in place of a 1/2 cup of water as anot...

BEST beef stew I've ever made! I added 3 tsp ground black pepper, 2 tsp garlic powder to the flour mixture before browning the beef. I followed the recipe exactly as directed, except I used po...