Put meat, water, onions, carrots, celery in large
pot. Cook for one hour. Add all other ingredients,
Cook until meat and potatoes are tender. About one
more hour. After stew is done cooking, add roux for
thickening.
Make a roux using cornstarch and COLD water. Heat
water over medium high heat. Add cornstarch slowly
whisking vigoursly. When mixture thins and starts to
bubble, reduce heat to low and cut back on whisking.
Cook 2 more minutes, stirring occasionally.
Originally Submitted
12/4/2010
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