Rating: 4.5 stars
3670 Ratings
  • 5 star values: 2618
  • 4 star values: 810
  • 3 star values: 160
  • 2 star values: 55
  • 1 star values: 27

A beef stew recipe for the stovetop that's good eaten from a bowl or poured over biscuits. Substitute lamb and voila!... Irish stew! If thicker stew is desired, add more cornstarch and/or take the cover off for the last 15 to 20 minutes. The longer this simmers, the better! Vary the herbs to your taste.

Recipe Summary

cook:
2 hrs 15 mins
total:
2 hrs 35 mins
prep:
20 mins
Servings:
10
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot or Dutch oven over medium-high heat; add beef and cook until well browned.

    Advertisement
  • Dissolve bouillon in 4 cups water and pour into the pot; stir in rosemary, parsley, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 1 hour. Stir in potatoes, carrots, celery, and onion.

  • Dissolve cornstarch in 2 teaspoons of cold water; stir into stew. Cover and simmer until beef is tender, about 1 hour.

Nutrition Facts

401 calories; protein 27.2g; carbohydrates 24.9g; fat 21.2g; cholesterol 79mg; sodium 436.3mg. Full Nutrition
Advertisement