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A homemade beef stew recipe for the stovetop. This traditional stew is 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 the cover off for the last 15 to 20 minutes. The longer this simmers, the better! Vary the herbs to your taste.
Ingredients
- vegetable oil: 3 Tbsp
- beef stew meat: 2 pound (cubed)
- cubes beef bouillon, crumbled: 4 piece
- water: 4 cups
- rosemary: 1 tsp (dried)
- parsley: 1 tsp (dried)
- ground black pepper: 0.5 tsp
- potatoes: 3 piece (cubed)
- carrots, cut into 1 inch pieces: 4 piece
- stalks celery, cut into 1 inch pieces: 4 piece
- onion: 1 piece (chopped)
- cornstarch: 2 tsp
- water: 2 tsp (cold)
Metric Conversion
Stages of cooking
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Heat oil in a large pot or Dutch oven over medium-high heat; add beef and cook until well browned.
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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.
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Dissolve cornstarch in 2 teaspoons of cold water; stir into stew. Cover and simmer until beef is tender, about 1 hour. humblepieliving
