Hearty Vegetable Beef Stew

Traditional favorite for those cooler temperatures ahead.


3 T.  vegetable oil
2 lb. cubed beef stew meat
4 beef bouillon cubes, crumbled

4 cups water
1 tsp. dried parsley
1 tsp. dried rosemary
½ tsp. ground black pepper
4 carrots, chopped into 1-inch pieces
4 celery stalks, chopped into 1-inch pieces
3 large potatoes, peeled and cubed
1 large onion, chopped
2 tsp. cornstarch
2 tsp. cold water


  • Heat oil in Dutch oven or a large pot over medium-high heat. Add the beef and cook until thoroughly browned. 
  • Dissolve the beef bouillon in the 4 cups of water and pour into the pot. Stir in the parsley, rosemary and pepper. Bring to a boil then reduce heat to low, cover and simmer for 1 hour. Stir in carrots, celery, potatoes and onion. 
  • Mix the cornstarch in 2 teaspoons of cold water until smoothly dissolved. Stir the cornstarch mixture into the stew. Cover and simmer about 1 hour until the beef is tender. 

Nutrition Information
Servings Per Recipe: 10 

Per Serving: 401.1 caloriesprotein 27.2g; carbohydrates 24.9g; dietary fiber 3g; sugars 2.9g; fat 21.2g; saturated fat 7.4g; cholesterol 79mg; sodium 436.3mg

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