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Stewed Beef

Thick beef stew, perfect for over mashed potatoes are poured over biscuits. Cooked with potatoes, celery and carrots.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Main Dish
Cuisine: Caribbean
Servings: 6 people

Equipment

  • Heavy pot, pref. cast iron or Dutch Oven

Ingredients

  • 1 kilo beef cut in cubes
  • 3 tablespoons vegetable oil
  • 4 cubes beef bouillon crumbled
  • 4 cups water
  • 1 teaspoon rosemary fresh, diced fine
  • 1 teaspoon parsley fresh, diced fine
  • 0.5 teaspoon black pepper
  • 3 potato large, peeled and cubed
  • 4 carrot peeled and cubed
  • 4 stalks celery washed and chopped
  • 1 onion large, chopped
  • 4 teaspoon cornstarch
  • 4 teaspoon water cold

Instructions

  • In a large heavy pot (pref. cast iron) heat oil and cook beef until brown on high flame or heat
  • While beef is in pot, add water to mixing bowl and dissolve beef bouillon
  • Once the beef is brown, add bouillon to pot
  • Stir in rosemary, parsley and black pepper to mix
  • Bring water to a boil, then reduce heat to medium, cover and let simmer for 1 hour
  • Now add potatoes, carrots, celery and onion.
  • Dissolve the cornstarch with water (equal amount of tablespoons cornstarch to water), and then add to pot and mix in well
  • Cover and simmer for 1 more hour

Notes

Goes well with rice or mashed potatoes. If you prefer that the sauce is thicker, you can try using more cornstarch or taking cover off during final 15-20 minutes. If you prefer it to be more of a stew, almost to soup, don't add cornstarch. Excellent with biscuits.