Whenever my family is craving classic, home style food, this is the recipe card that I reach for. They are satisfied and I don’t have to do a whole lot of work to make them happy. The leftovers can always be mixed with noodles the next day too! Check out what they are saying about this recipe over at Group Recipes:
“Very simple to make and what a comfort food! Yummy, it was delish!”
The reason I love to cook stew is because it’s so simple! There aren’t many ingredients and not a lot of magic that needs to be done to get this made just right.
Ingredients
3 medium Idaho potatoes, peeled and chopped
1/2 medium onion, sliced thin
1 1/2 pounds beef roast
1 cup baby carrot, cut 1″ thick
1 cup water
3 tablespoons Argo cornstarch
1 teaspoon McCormick’s garlic powder
Instructions
Place roast in a small stock pot with just enough water to cover it. Cook until tender. Or cook in a pressure cooker for 1/2 hour. Remove meat to a plate. Strain the broth and return it to the pot.
Carefully cut up the meat into 1-2 inch pieces while removing fat and gristle. This is the ugly part. :-]
Add the meat, potatoes, onions, carrots and garlic powder to the broth and cook until vegetables are fork tender. If more water needed for cooking just add it.
Mix together 1 cup of water and cornstarch until smooth. Pour slowly into boiling stew, stirring constantly, so the mixture remains at a boil. Only add enough to reach the desired consistency. Cook for an additional 3-5 minutes on medium heat.
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Quick Tip: You can also do this recipe in a crock pot.
Thanks again to Group Recipes for this simple and hearty recipe.
jaimerais recois les recettes
what?
“I would like to receive recipes” used Google translate.
I would like to receive recipes. I am making this tomorrow but adding 8 oz of mushrooms. I have made this recipe for years minus the cornstarch. I can see where this will make a great difference. Need to make some biscuits for the incredible gravy this must make