Packed with flavorful meat and a huge assortment of vegetables, this stew is sure to satisfy.
- 2-1/2 pounds beef stew meat, cut into 1-inch cubes
- 2 large onions, chopped
- 2 garlic cloves, minced
- 1/2 cup water
- 1 reduced-sodium beef bouillon cube
- 3 cans (14-1/2 ounces each) reduced-sodium beef broth
- 4 potatoes, peeled and cubed
- 3 medium carrots, sliced
- 2 medium green peppers, cut into 1/2-inch pieces
- 2 celery ribs, sliced
- 3 cups cubed rutabaga
- 1-1/2 cups cubed parsnips
- 1-1/2 cups cubed turnips
- 3/4 teaspoon dried marjoram
- 1/2 teaspoon pepper
- 1/4 teaspoon dried savory
- 1/4 teaspoon hot pepper sauce
- 2 tablespoons cornstarch
- 3 tablespoons water
- In a Dutch oven, combine the beef, onions, garlic, 1/2 cup water, bouillon and enough of the broth to cover. Bring to a boil. Cover and simmer until meat is tender, about 2 hours. Add vegetables, seasonings and remaining broth. Simmer 30-45 minutes or until vegetables are tender. Combine cornstarch and water; gradually add to the boiling mixture. Cook and stir for 2 minutes. Yield: 16 servings.
Originally published as Beef Vegetable Stew in Country Woman January/February 1995, p36
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Reviewed Mar. 7, 2011
"With all of the vegetables, plus the long simmering time more liquid is needed for this recipe than stated. I will add extra cans of broth to my list next time. Also, the carrots needed longer cooking time....I will probably omit them next time."