Beef Stew III

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


10 servings


2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water


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.

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.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 2 hours

Additional Information

Good eaten from a bowl or poured over biscuits.

Substitute beef with lamb and voila!...Irish stew!

If thicker stew is desired, add more cornstarch and/or take cover off for last 15 to 20 minutes.

The longer this simmers, the better!

Vary the herbs to your taste.

Nutritional Information

Amount per serving: Calories: 401; Total Fat: 21.2 g; Cholesterol: 79 mg; Sodium: 436 mg; Total Carbs: 24.9 g; Dietary Fiber: 3 g; Protein: 27.2 g

Recipe Courtesy Of


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