2 pounds cubed beef stew meat 3 large potatoes peeled and cubed
3 Tbs vegtable oil 4 carrots, cut into 1 inch pieces
4 cubes beef bullion, crumbled 4 stalks celery, cut into 1 inch pieces
4 cups water 1 large onion, chopped
1 tsp dried rosemary 2 tsp cornstarch
1 tsp dried parsley 2 tsp cold water
1/2 tsp ground black pepper
In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve boullion in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 tsps cold water and stir into stew. cover and simmer 1 more hour.
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