Beef Stew VI

Thick beef stew 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 cover off for last 15-20 minutes. The longer this simmers, the better! Vary the herbs to your taste.

Step: 1

In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

Step: 2

Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Per Serving: 401 calories; protein 27.2g; carbohydrates 24.9g; fat 21.2g; cholesterol 79mg; sodium 436.3mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.