Serves 10
Cook Time: 2 hours
* 2 pounds cubed beef stew meat
* 2 tablespoons olive oil
* 1 tablespoon Worcestershire sauce
* 4 cubes beef bouillon, crumbled
* 5 cups water
* 1 teaspoon dried rosemary
* 1 teaspoon dried parsley
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon salt
* 3 large potatoes, peeled and cubed
* 3 carrots, cut into 1 inch pieces
* 3 stalks celery, cut into 1 inch pieces
* 1 large onion, chopped
* 1 can of whole kernel corn
* 1 can of green beens
* 2 teaspoons cornstarch
* 2 teaspoons cold water
1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Drain grease. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley, salt, pepper and worcestershire sauce. Bring to a boil, then reduce heat, cover and simmer 1 hour.
2. Stir potatoes, carrots, celery, corn, green beans and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.
Cook Time: 2 hours
* 2 pounds cubed beef stew meat
* 2 tablespoons olive oil
* 1 tablespoon Worcestershire sauce
* 4 cubes beef bouillon, crumbled
* 5 cups water
* 1 teaspoon dried rosemary
* 1 teaspoon dried parsley
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon salt
* 3 large potatoes, peeled and cubed
* 3 carrots, cut into 1 inch pieces
* 3 stalks celery, cut into 1 inch pieces
* 1 large onion, chopped
* 1 can of whole kernel corn
* 1 can of green beens
* 2 teaspoons cornstarch
* 2 teaspoons cold water
1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Drain grease. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley, salt, pepper and worcestershire sauce. Bring to a boil, then reduce heat, cover and simmer 1 hour.
2. Stir potatoes, carrots, celery, corn, green beans and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.