Beef stew
430 cals, 37p, 31c, 14f (per meal)
3 tbsp (45mL)
4 cup(s) (958mL)
1 tsp (1g)
4 dash, ground (1g)
1 large (150g)
2 lbs (908g)
4 cube (14g)
2 tsp (5g)
4 stalk, medium (7-1/2" - 8" long) (160g)
3 large (3" to 4-1/4" dia.) (1107g)
1 tsp (1g)
4 medium (244g)
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.
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.