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Ingredients Jump to Instructions ↓

  1. 2-1/2 pounds beef stew meat, cut into 1-inch cubes

  2. 2 large onions, chopped

  3. 2 garlic cloves, minced

  4. 1/2 cup water

  5. 1 reduced-sodium beef bouillon cube

  6. 3 cans (14-1/2 ounces each ) reduced-sodium beef broth

  7. 4 potatoes, peeled and cubed

  8. 3 medium carrots, sliced

  9. 2 medium green peppers, cut into 1/2-inch pieces

  10. 2 celery ribs, sliced

  11. 3 cups cubed rutabaga

  12. 1-1/2 cups cubed parsnips

  13. 1-1/2 cups cubed turnips

  14. 3/4 teaspoon dried marjoram

  15. 1/2 teaspoon pepper

  16. 1/4 teaspoon dried savory

  17. 1/4 teaspoon hot pepper sauce

  18. 2 tablespoons cornstarch

  19. 3 tablespoons water

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, combine the beef, onions, garlic, 1/2 cup water, bouillon and enough of the broth to cover. Bring to a boil. Cover and simmer until meat is tender, about 2 hours. Add vegetables, seasonings and remaining broth. Simmer 30-45 minutes or until vegetables are tender. Combine cornstarch and water; gradually add to the boiling mixture. Cook and stir for 2 minutes. Yield: 16 servings.

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