2 pounds beef stew meat (cubed)
4 cubes beef bouillon, crumbled
4 cups water
3 1/2 tablespoons vegetable oil
1 1/2 tablespoon parsley
1/2 black pepper
1/2 teaspoon Italian seasoning
4 large potatoes, peeled and cubed
4 carrots cut
4 Celery stalks
1 medium chopped onion
2 tablespoons of cornstarch
2 tablespoons warm water
In a large pot or crockpot, cook beef in oil medium heat until brown, add bouillon in 2 tablespoons in water and dissolve in pot. Stir in parsley and pepper, Italian seasoning. Bring to slow boil, 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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