Rosemary Beef Stew
"This is such a comfort food. It's even better the next day. Serve with a nice crusty losf of french bread."
- Ready In:
- 2hrs 20mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 lbs lean stew meat, cubed
- cornstarch
- 2 tablespoons vegetable oil
- 4 (14 ounce) cans beef broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1⁄2 teaspoon black pepper
- 2 garlic cloves, minced
- 3 large potatoes, peeled and cubed
- 4 carrots, cut into 1 inch pieces
- 4 stalks celery, chopped
- 1 large onion, chopped
- 2 teaspoons cornstarch
- 2 teaspoons water
directions
- Coat beef in cornstarch and cook in oil in a large pot until brown. Pour in beef broth and stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
- Stir in potatoes, carrots 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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RECIPE SUBMITTED BY
<p>I am a working wife and mother of 3. My boys are teenagers (17 and 19)and my daughter is 10 years old. My daughter was adopted from South Korea and because of that Korean food has become one of my passions. We visited Korea for two weeks in the summer of 2007 and had the best time ever! We love Korea! </p>
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