Beef Stew

READY IN: 2hrs 30mins




  • Using a 6-8 quart kettle, brown the beef cubes in olive oil.
  • Meanwhile, mince the garlic and add it to the pot.
  • Add canned tomatoes, 1 can of beef broth, seasonings, Kitchen Bouquet, and rutabagas. Simmer, covered, for 1/2 hour.
  • Throughout the cooking process, add water as needed to cover meat and veggies.
  • Add the carrots and continue simmering, covered for 1/4 hour.
  • Meanwhile, scrub the potatoes and peel them or not, according to your preference. Cut them into 1-inch cubes.
  • Add the potatoes, frozen vegetables, and pearl onions to the pot and continue simmering for about another 1/2 hour, until the potatoes are tender but not soft.
  • Empty the 2nd can of beef broth into a bowl and whisk in the corn starch.
  • Stir the cornstarch mixture into the stew. Bring the stew to a gentle boil, stirring frequently, until the cornstarch mixture is no longer milky-colored and the liquid in the pot has thickened slightly.
  • If you prefer a thicker stew, mix 1 tablespoon additional cornstarch with 1/4 cup cold water and repeat Step 9 until it reaches the desired consistency.
  • Serve in bowls, with hot French rolls or fresh homemade bread on the side.