Winter Beef Stew

Name: Winter Beef Stew
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 10
Ingredients: 3 tablespoons vegetable oil; 2 pounds beef stew meat, cubed; 4 cubes beef bouillon, crumbled; 4 cups hot water; 1 teaspoon dried rosemary; 1 teaspoon dried parsley; 1/2 teaspoon ground black pepper; 2 teaspoons cornstarch; 2 teaspoons cold water; 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; French bread, sliced, optional, to taste

Beef Stove-Top Christmas

Time: 2 hours

Yield: 10 servings

About

It truly is the most wonderful time of the year! That is, until you've spent a little too much time out in that winter wonderland. No one sings about that part. It's gets so frigid out there! When you start to feel chilled to the bone, then you know it's time for a bowl of Winter Beef Stew. This thick, hearty stew is the cure for all that shivering! Many like to refer to it as a heartier, more satisfying, wintertime-version of the classic vegetable soup. It's got it all and more... think juicy beef stew meat and many a tender veggie galore! So, the next time Jack Frost is nipping at your nose, go inside and warm up your toes with a big, savory, rib-sticking helping of Winter Beef Stew!

Ingredients

3 tablespoons vegetable oil
2 pounds beef stew meat, cubed
4 cubes beef bouillon, crumbled
4 cups hot water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
2 teaspoons cornstarch
2 teaspoons cold water
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
French bread, sliced, optional, to taste

Directions

Step 1 -In a Dutch oven over medium heat, warm the oil.

Step 2 -Add the beef to the oil in batches until all sides are brown, about 5-7 minutes per batch. Transfer the browned meat to a plate after each batch.

Step 3 -In a heat-safe bowl, dissolve the beef bouillon cubes in the hot water, then pour the liquid into the Dutch oven.

Step 4 -Add the browned beef, the rosemary, the parsley, and the pepper to the Dutch oven and bring the mixture to a boil.

Step 5 -Lower the heat, cover, and simmer, stirring occasionally to prevent the beef from sticking to the bottom, for 1 hour.

Step 6 -In a small bowl, mix the cornstarch and the 2 teaspoons of the cold water until completely smooth.

Step 7 -Add the potatoes, the carrots, the celery, the onion, and the cornstarch mixture to the soup, stirring to completely combine.

Step 8 -Cover the pot and let the soup simmer, stirring occasionally, until the beef reaches the internal temperature of 145 degrees F and the veggies are tender, about 1 hour.

Step 9 -Serve with the bread.

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