Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb beef stew meat chopped4 small potatoes chopped3 carrots chopped1 med. onion chopped1 cup green beans 1 bay leaf 1 tablespoon corn starch6 cups of water dividedsalt, pepper, garlic to taste
Makes 8 servings.
Directions:
In a 4 quart pot or dutch oven, brown stew meat in oil add salt, pepper and garlic to taste.
While meat is browning, boil 1 cup of water and dissolve 1 bullion cube.
Once meat is brown, add broth to meat, add bay leaf if desired. Simmer, uncovered for about 30 minutes. Liquid will reduce.
Boil 4 cups of water and dissolve 2 bullion cubes. Add to pot with meat. Bring to a boil.
Reduce heat to medium and add potatoes. Cook for 10 minutes.
After 10 minutes, add onions, carrots, and green beans. Cook for an additional 10 minutes at medium heat.
While stew is cooking, add 1 tablespoon of cornstarch to 1 cup of cold water. Mix until dissolved.
Add cornstarch mixture to stew. Bring to a boil then reduce heat to simmer. Simmer for about 10 minutes. Stew will thicken as it simmers. Additional cornstarch may be used for thicker stew. Let soup stand for a few minutes before serving; serve hot.
Number of Servings: 8
Recipe submitted by SparkPeople user ANGELLCHILD2.
Directions:
In a 4 quart pot or dutch oven, brown stew meat in oil add salt, pepper and garlic to taste.
While meat is browning, boil 1 cup of water and dissolve 1 bullion cube.
Once meat is brown, add broth to meat, add bay leaf if desired. Simmer, uncovered for about 30 minutes. Liquid will reduce.
Boil 4 cups of water and dissolve 2 bullion cubes. Add to pot with meat. Bring to a boil.
Reduce heat to medium and add potatoes. Cook for 10 minutes.
After 10 minutes, add onions, carrots, and green beans. Cook for an additional 10 minutes at medium heat.
While stew is cooking, add 1 tablespoon of cornstarch to 1 cup of cold water. Mix until dissolved.
Add cornstarch mixture to stew. Bring to a boil then reduce heat to simmer. Simmer for about 10 minutes. Stew will thicken as it simmers. Additional cornstarch may be used for thicker stew. Let soup stand for a few minutes before serving; serve hot.
Number of Servings: 8
Recipe submitted by SparkPeople user ANGELLCHILD2.
Nutritional Info Amount Per Serving
- Calories: 218.7
- Total Fat: 6.4 g
- Cholesterol: 50.4 mg
- Sodium: 400.0 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 3.4 g
- Protein: 19.6 g
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