Beef Stew VI
Soups, Stews and Chili Stews Beef
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.
Servings per recipe: 10
Calories per serving: 401
Preparation time: 20m
Total cooking time: 2h 20m
Ingredients:
- 2 pounds cubed beef stew meat
- 3 tablespoons vegetable oil
- 4 cubes beef bouillon, crumbled
- 4 cups water
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1/2 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 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.
Nutrion facts:
Total Fat | 21.2g | 33% |
Saturated Fat | 7.0g | |
Cholesterol | 79mg | 26% |
Sodium | 436mg | 17% |
Potassium | 748mg | 21% |
Total Carbohydrates | 24.9g | 8% |
Dietary Fiber | 3g | 12% |
Protein | 27.2g | 54% |
Sugars | 3g | |
Vitamin A | 4234IU | |
Vitamin C | 10mg | |
Calcium | 38mg | |
Iron | 3mg | |
Thiamin | 0mg | |
Niacin | 10mg | |
Vitamin B6 | 1mg | |
Magnesium | 49mg | |
Folate | 25mcg |