Beef Stew


  1. 2 Tbsp Olive Oil
  2. 1/2 large Onion
  3. 3 Tbsp corn starch
  4. 2 Tbsp butter
  5. 1 cup chopped celery
  6. 1 cup chopped carrots
  7. 6 garlic cloves crushed
  8. 4 medium potatoes cubed
  9. Half head of cabbage chopped
  10. 1.5 lb beef roast diced
  11. 4 tsp bouillon or cubes
  12. 32 oz water
  13. 2 tsp pepper
  14. 2 tsp salt, add to taste


  1. In large dutch oven or stock pot. On med high heat add olive oil, onions, celery, garlic, carrots, and corn starch. Saute for 5-7 minutes.

  2. Add water, bouillon, butter, beef, and diced potatoes (note potatoes can be added with cabbage if desire fimer texture). Bring to boil. Reduce heat to medium low continue cooking for 1 hour.

  3. After 1 hour add cabbage, salt and pepper. More water can be added to meet consistency. Or additional 1 Tbsp of cornstarch mixed in 1/4 cup of cold water to prevent clumping.cook for another 30 min to 1 hour. Looking for meat to be fully tender.

  4. Serve hot! With side of favorite dinner roll.

  5. Reheat instructions. Put in saucepan with 1/2 cup of water on medium heat stir occasionally until bubbles. Enjoy.

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