This stovetop beef stew is easy to prepare and has lots of flavors. Serve the stew with crusty rolls or biscuits for a great everyday meal.
- 2 to 3 tablespoons vegetable oil
- 2 pounds lean stewing beef, cut into 1-inch cubes
- 2 teaspoons salt
- 1 bay leaf
- 1/4 teaspoon dried leaf
- thyme, crushed
- 1 can (10 1/2 ounces) condensedbeef broth (concentrated if using homemade)
- 3 1/4 cups water, divided
- 4 medium carrots, sliced
- 2 medium potatoes, cubed
- 12 small white onions
- 1/4 cup cornstarch
- In a large skillet or sauté pan, heat the oil over medium heat. Add beef; brown the meat well on all sides.
- Add salt, bay leaf, and thyme, along with the condensed beef broth and 3 cups of the water.
- Cover and bring to a boil.
- Reduce heat and simmer for 1 1/2 hours. Add carrots, potatoes, and onions; simmer for about 30 minutes longer, or until vegetables are tender.
- Combine cornstarch and remaining 1/4 cup of water in a small bowl or cup; stir until smooth.
- Stir the cornstarch mixture into the stew. Bring to a boil, stirring constantly. Boil for 1 minute.
|Nutritional Guidelines (per serving)|
|Total Fat||22 g|
|Saturated Fat||7 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||2 g|