Beef Stew VI

Dawn Marie Downour

Beef, carrots, potatoes and celery are seasoned with rosemary and parsley in this simple, stovetop stew.

Modified from: Beef Stew VI

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Ingredients

2 h 20 m servings
Serving size has been adjusted!
Original recipe yields 16 servings



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Directions

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  1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
  2. Stir potatoes, carrots, celery, 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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