2 Hour Beef Stew
CATEGORIES
INGREDIENTS
  • Cooking Time: 120
  • Servings: 4
  • Preparation Time: 20
  • 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. 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. 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.