Beef Stew VI

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


  • 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


  • 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