Beef vegetable stew
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Beef stew -- lean cut into 1 |
| In | ||
| 2 | larges | Onion -- chopped |
| 2 | Cloves garlic -- minced | |
| ½ | cup | Water |
| 1 | each | Beef bouillon cubes -- |
| Low-sodium | ||
| 4 | larges | Potatoes -- cubed |
| 3 | mediums | Carrot -- sliced |
| 2 | mediums | Green pepper -- cut 1/2 in. |
| 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 |
Directions
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