More Great Recipes: Stew

2 Hour Beef Stew


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Member since 2014

Serves 4 | Prep Time 20 | Cook Time 120

Ingredients

2 pounds beef stew meat, cut into 1 inch cubes
4 cups of beef stock (1 box)
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon parsley
1 teaspoon rosemary
4 cloves garlic, minced
1 large carrot, cut into 1 inch pieces
3 stalks celery, cut into 1 inch pieces
1 cup sliced white mushrooms
2 cans peeled tomatoes, sliced
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. Add beef stock and Worcestershire sauce. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.


2. Stir mushrooms, tomatoes, carrots, celery, garlic, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.


Pairs Well With


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