2 Hour Beef Stew
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Why I Love This Recipe
Ingredients You'll Need
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
Directions
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.
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