• Al Friedman

Recipe of the week!

Easy Homemade Beef Stew

2 pounds cubed beef stew meat

3 tablespoons vegetable oil

4 cubes beef bouillon, crumbled

4 cups water1 teaspoon dried rosemary

1 teaspoon dried parsley

1/2 teaspoon ground black pepper

Great Value Pure Ground Black Pepper, 3 oz

3 large potatoes, peeled and cubed

4 carrots, cut into 1 inch pieces

4 stalks celery, cut into 1 inch pieces

1 large onion, chopped2 teaspoons cornstarch

2 teaspoons cold water

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Directions

Prep 20 m

Cook 2 h

Ready In 2 h 20 mn

2 h 20 m

10 servings 401 cals 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. 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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