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13Ingredients
2Hours
350Calories
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Description
Great for cold evenings- serve with crusty bread NOTES *** used fresh rosemary lamb can be substituted next time I'll ad twice the carrots and onion needed 2-3 cups more water didn't use cornstarch
Ingredients
US|METRIC
4 SERVINGS
- 2 lb. beef stew meat (cubed, chuck)
- 3 Tbsp. vegetable oil
- 4 tsp. beef bouillon (crumbled)
- 4 cups water
- 1 tsp. dried parsley
- 1 tsp. dried rosemary
- 1/2 tsp. black pepper
- 3 large potatoes (peeled and cubed)
- 4 carrots (cut into 1 inch pieces)
- 4 celery stalks (cut into 1 inch pieces)
- 1 onion (chopped)
- 2 tsp. cornstarch
- 2 tsp. cold water
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Directions
- In a large pot or dutch oven, cook beef in oil over medium heat until brown on all sides. Dissolve bouillon water and pour into pot. Stir in Rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover, and simmer 1 hour.
- Stir potatoes, carrots, celery and onion into the pot. Dissolve cornstarch in 2 tsp cold water and stir into stew. Cover and simmer 1 more hour.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat0.5g3% |
Trans Fat0g |
Cholesterol |
Sodium100mg4% |
Potassium1460mg42% |
Protein7g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate58g19% |
Dietary Fiber8g32% |
Sugars7g |
Vitamin A210% |
Vitamin C100% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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