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Ingredients3 h 5 m servings 444 cals
Original recipe yields 8 servings
- Heat oil in a large pot over medium heat; cook beef in hot oil until browned completely, about 5 minutes.
- Pour 4 cups water into the pot; add salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and cook beef for 2 hours.
- Stir potatoes, carrots, celery, and onion into the water; cook until all vegetables are tender, about 30 minutes.
- Whisk cornstarch into 2 tablespoons water; stir into the liquid in the pot. Continue cooking until the liquid has thickened, about 10 minutes.
Per Serving: 444 calories; 22.5 g fat; 38 g carbohydrates; 22.7 g protein; 63 mg cholesterol; 123 mg sodium. Full nutrition
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