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Beef Stew VI

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Ingredients

Adjust Servings:
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

Nutritional information

401 calories
21.2 g fat
24.9 g carbohydrates
27.2 g protein
79 mg cholesterol
436 mg sodium
748 mg potassium
3 g sugar
10 mg vitamin C
38 mg calcium
3 mg iron
49 mg magnesium

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Beef Stew VI

Features:
    Cuisine:

      "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."

      • 2 hr 20 mins
      • Serves 10
      • Medium

      Ingredients

      Directions

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      Steps

      1
      Done

      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
      Done

      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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