|Nutritional Guidelines (per serving)|
|Servings: 6 Bowls (6 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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) condensed beef 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.