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A homemade beef stew recipe for the stovetop. This traditional stew is 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

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

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  • 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
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