Beef Stew
1 15-ounce can beef broth
3 tablespoons cornstarch
1 teaspoon ground basil
1 teaspoon ground thyme
1 teaspoon salt
1 teaspoon fresh ground pepper
2 pounds top round
steak, cut into 1-inch cubes
6 carrots, peeled
and cut into large chunks
6 red potatoes,
peeled and cut in large chunks
3 stalks celery,
cut into thick slices
1 sweet yellow onion, sliced into rings
1 15-ounce can
diced tomatoes
1 tablespoon
Italian seasoning
Preheat oven to 325-degrees. Whisk together
cornstarch, seasonings and beef broth in a large bowl. Add round steak, carrots, potatoes, celery, onion
and canned tomatoes. Stir to coat all ingredients.
Spoon into an oven proof Dutch oven /lid and bake for 2 ½
to 3 hours or until meat is tender.
Yield: 8
servings.
Carolyn Gass Hardimon, M. S. Home Economist
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