Beef Stew

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Meat and Poultry

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Beef Stew

Prep 20 m

Cook 2 m

Ready In 22 m

10 Servings

401 Calories


"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."

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  1. 2 pounds cubed beef stew meat

  2. 3 tablespoons vegetable oil

  3. 4 cubes beef bouillon, crumbled

  4. 4 cups water

  5. 1 teaspoon dried rosemary

  6. 1 teaspoon dried parsley

  7. 1/2 teaspoon ground black pepper

  8. 3 large potatoes, peeled and cubed

  9. 4 carrots, cut into 1 inch pieces

  10. 4 stalks celery, cut into 1 inch pieces

  11. 1 large onion, chopped

  12. 2 teaspoons cornstarch

  13. 2 teaspoons cold water


  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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