Ingredients Jump to Instructions ↓

  1. 1 portion Triple-Batch Beef, thawed

  2. 3 medium red potatoes, quartered and cut into 1/4-inch slices

  3. 1-1/4 cups water

  4. 1 to 1-1/2 teaspoons dried oregano

  5. 1 teaspoon salt

  6. 1 cup frozen peas

  7. 1 tablespoon cornstarch

  8. 2 tablespoons lemon juice

Instructions Jump to Ingredients ↑

  1. Thick Beef Stew Recipe photo by Taste of Home In a large saucepan, combine the beef, potatoes, water, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Add peas; heat through.

  2. Combine cornstarch and lemon juice until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Yield: 3 servings.

  3. Editor's Note: 2 cups of cubed cooked beef and 1/2 cup beef broth may be substituted.


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