Ingredients
- 2 pounds cubed beef stew meat
- 3 tablespoons vegetable oil
- 4 cubes beef bouillon, crumbled (see below)
- 4 cups water (or 4 cups beef broth)
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 teaspoon minced garlic
- 1/2 teaspoon ground black pepper
- 3 large potatoes, peeled and cubed
- 4 carrots, cut into 1 inch pieces
- 1 lb. mushrooms
- 1 package beefy onion soup mix
- a few splashes of worcestershire
- 8 teaspoons cornstarch
- 8 teaspoons cold water
Directions
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Put the beef into a ziploc bag with flour, garlic powder, pepper, a little montreal steak seasoning, and shook it up, then browned in a large pot or dutch oven, over medium heat until brown. Dissolve bouillon in water and pour into pot (or pour in broth). Stir in rosemary, parsley and pepper. Add a few splashes of worcestershire and the onion soup mix. Bring to a boil, then reduce heat, cover and simmer 1 hour.
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Stir potatoes, carrots, and mushrooms into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. May need to add more as need to get desired consistency. Cover and simmer 1 hour or more until beef is tender.