RECIPE OF THE WEEK: BEEF STEW

RECIPE OF THE WEEK: BEEF STEW

INGREDIENTS 

3 tablespoons vegetable oil

2 pounds cubed beef chuck

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

  1. Heat oil in a large pot or Dutch oven over medium-high heat; add beef and cook until well browned.

  2. Dissolve bouillon in 4 cups water and pour into the pot; stir in rosemary, parsley, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 1 hour. Stir in potatoes, carrots, celery, and onion.

  3. Dissolve cornstarch in 2 teaspoons of cold water; stir into stew. Cover and simmer until beef is tender, about 1 hour.

  4. Let your soup cool a bit and ENJOY!!
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