“Beef” Stew VI

Not sure where the name came from, but this is a very highly rated recipe on http://www.allrecipes.com! It was really good, but I think I prefer this one.  I used three bags of Gardein Beefless tips in place of the beef, and then vegetarian “beef” broth in place of the beef bouillon. My house smelled awesome while this was cooking! Again, this was good, but I prefer the other one.

rating: 8.5

Beef Stew VI
(All Recipes magazine, Oct./Nov. 2014)

serves 10


2 pounds cubed beef stew meat (I used 3 bags of Gardein Beefless Tips)
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled (I used vegetarian beef broth)
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

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.


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