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Thick Beef Stew

 Thick Beef Stew
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.
3 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.