Beef Stew



2 lbs. cubed beef stew meat
3 Tbsp. vegetable oil (choose an oil with a high smoke point)
4 tsp. beef bouillon base (I use Better than Bouillon – if using another type, use amount appropriate to 4 cups of water)
4 cups of water
1 tsp. dried rosemary
1 tsp. dried parsley
1/2 tsp. ground black pepper
3 large potatoes – cubed (also peeled if you prefer) Yukon Gold are my favorite!
4 carrots – cut into 1-inch pieces
4 stalks celery – cut into 1-inch pieces
1 large onion – chopped
2 tsp. cornstarch
2 tsp. cold water


-Add the oil to a Dutch Oven, or a large, heavy-bottom pot. I prefer cast iron.
-When oil is hot, cook the beef in batches over medium or medium high heat until brown. Keep at medium if your pan is too hot and beef is starting to get dark too quickly.
-Cook in batches so you only have an even layer of beef browning at a time. Don’t overcrowd the pot.
-Make sure you brown all sides of the beef. Move to a plate while cooking the rest.
-When the beef is all browned, dissolve the beef bouillon base in hot water and then add to the pot.
-Carefully place the beef back into the pot, with any juices on the plate.
-Add the rosemary, parsley, and ground pepper.
-Bring everything to a boil before reducing the heat to a low simmer and covering with the lid.
-Leave the beef to simmer for an hour, checking occasionally and stirring to prevent sticking.
-While the beef is simmering, wash and cut the vegetables. Be careful not to cut them too small, so that they keep their form after cooking and don’t turn to mush.
-In a small bowl, make a slurry using the cornstarch and 2 teaspoons of water. Whisk together until smooth.
-After the beef has simmered one hour, add the vegetables and the slurry, stirring well to combine.
-Cover the pot and let simmer for another hour, stirring occasionally.



Leave a Comment