Prep Time: 30 Minutes
Cook Time: 2 Hours
Ready In: 2 Hours 30 Minutes
Servings: 10

 

"This stew is indeed delicious. It tastes heavenly when eaten with rice. We recommend you also have some dhal (lentil) curry and coconut sambol to go with it." 

INGREDIENTS:
½ teaspoon black pepper
½ teaspoon garlic powder
2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
½ teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
3  teaspoons cornstarch
3  teaspoons cold water

DIRECTIONS:

1. Mix the beef well with the pepper and garlic powder. Leave for about 10 minutes. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and the rest of the pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 3 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.


 


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