Beef vegetable stew

Yield: 16 servings

Measure Ingredient
2½ pounds Beef stew -- lean cut into 1
\N \N In
2 larges Onion -- chopped
2 \N Cloves garlic -- minced
½ cup Water
1 each Beef bouillon cubes --
\N \N Low-sodium
4 larges Potatoes -- cubed
3 mediums Carrot -- sliced
2 mediums Green pepper -- cut 1/2 in.
\N \N Pieces
2 eaches Celery ribs
3 cups Rutabaga -- cubed
1½ cup Parsnips -- cubed
1½ cup Turnip -- cubed
¾ teaspoon Dried marjoram
½ teaspoon Dried savory
¼ teaspoon Hot pepper sauce
2 tablespoons Cornstarch
3 tablespoons Water

In a dutch oven, combine the beef, onions, garlic, ½ cup water, bouillon and enoufh of the broth to cover. Bring to a boil. cover and simmer until meat is tender, about 2 hr. Add vegetables, seasonings and remaining broth. Simmer 30 to 45 min or until vegetables are tender. Combine cornstarch and water; gradually add to the boiling mixture. Cook and stir for 2 min. Yield: 16 servings.

Recipe By : Country Woman

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