4 beef bullion cubes
4 cups very hot water
2 tbsp. butter (not margarine)
2 tbsp. flour
1 medium onion cut-up
16 oz. lean stew meat (chuck or round)
1 tsp. salt
1/2 tsp. black pepper
1 tsp. garlic powder
1/2 tsp. onion powder
5 peeled and cubed potatoes
3 sliced carrots
1 cup cold water
1/4 cup corn starch

Dissolve bullion in the hot water. Set aside. Melt butter in a medium saucepan over medium low heat. Add flour and stir. Continue to stir often over the next twenty minutes or until the mixture turns a dark brown, but not burnt. Add bullion and water and stir until it comes to a boil. Set aside. Brown the stew meat in a large pot. Add onions and cook until translucent. Add brown sauce and cook for at least forty five minutes. Add the rest of the spices and vegetables. Bring to a boil. Add cornstarch to the cup of water. Slowly stir into the stew. Reduce heat to low and simmer another twenty minutes or until vegetables are tender.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user HANNAZEE.

 

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