Bucks County Beef Stew

Submitted by CJAY8248

"From my collection of handwritten recipes 1964."

 

• Ready In: 2hrs 10mins
• Ingredients: 10
• Yields: 1 pot of stew
• Serves: 6

ingredients

• 3 tablespoons oil
• 2 lbs beef stew meat, cut in 2-inch cubes
• 1 beef bouillon cube
• 2 teaspoons salt
• 1 bay leaf
• 1⁄4 teaspoon crushed dried thyme leaves
• 4 1⁄2 cups water
• 6 carrots, cut up
• 12 small white onions
• 1⁄4 cup cornstarch

directions

1. Heat oil over medium heat in dutch oven. Add beef; brown on all sides. Add bouillon cube, salt, bay leaf, and thyme. Add 4 cups of the water. Cover; bring to a boil. Reduce heat; simmer 1 1/2 hours. Add carrots and onions. Simmer 1/2 hour or until tender. Mix cornstarch and 1/2 cup water. Add to stew. Bring to a boil, stirring constantly; boil 1 minute.

Reviews

[birdnerd]

This was okay but not amazing. I made the following changes to accommodate dietary restrictions: I deleted bouillon and salt. The onion overrode everything else. Next time, I'll cut back the onion to 1/2 or 1/3 what's listed and add garlic. It ran out of water while cooking, so watch that, too.