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
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3 tablespoons vegetable oil
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2 pounds cubed beef stew meat
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4 cubes beef bouillon, crumbled
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4 cups water
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1 teaspoon dried rosemary
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1 teaspoon dried parsley
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½ teaspoon ground black pepper
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3 large potatoes, peeled and cubed
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4 carrots, cut into 1 inch pieces
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4 stalks celery, cut into 1 inch pieces
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1 large onion, chopped
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2 teaspoons cornstarch
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2 teaspoons cold water
Description
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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.
