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Thick Beef Stew Recipe

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For a real meat-and-potatoes meal, Heidee uses the mixture to prepare this comforting stew that's sure to satisfy the heartiest of appetites.

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Thick Beef Stew Recipe

Prep/Total Time: 25 min.

Yield: 3 Servings

5 20 25

Ingredients

1 portion Triple-Batch Beef, thawed
3 medium red potatoes, quartered and cut into 1/4-inch slices
1-1/4 cups water
1 to 1-1/2 teaspoons dried oregano
1 teaspoon salt
1 cup frozen peas
1 tablespoon cornstarch
2 tablespoons lemon juice

Directions

In a large saucepan, combine the beef, potatoes, water, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Add peas; heat through.
Combine cornstarch and lemon juice until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Yield: 3 servings.

Editor's Note: 2 cups of cubed cooked beef and 1/2 cup beef broth may be substituted.

Originally published as Thick Beef Stew in Quick Cooking January/February 2000, p14

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