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beef stew meat onions chicken bouillon cubes beef stew seasoning potatoes carrots green cabbage oil cornstarch salt Kitchen
Viewed: 61 - Published at: 7 years agoIngredients
- 1 lb beef stew meat
- 2 large onions (SLICED FINELY)
- 2 chicken bouillon cubes
- 0.5 (1 1/2 ounce) package beef stew seasoning (McCormick Beef Stew Seasoning Mix)
- 2 large potatoes, sliced
- 2 -3 carrots, sliced
- 4 leaves green cabbage, sliced into bite-size chunks
- 3 tablespoons oil
- 12-1 teaspoon cornstarch
- salt & pepper
- 1 dash Gravy Master (gravy starting sauce) or 1 dash Kitchen Bouquet (gravy starting sauce)
Method
- In a pot, heat a tablespoon or so of oil, add stew meat and stir until browned.
- Add sliced onions, stir around a bit, then add chicken bouillon cubes.
- Stir around abit, add some water, like a cup or so.
- Cover and turn to simmer.
- Check after approximately 20 minutes and if water is very low, add another cup or two or water, you can't add too much -- cover and let cook approximately 1 hour.
- Add half package of stew mix, add another two cups of water, alittle bit of salt & pepper to taste, a dash of kitchen bouquet, cover and let cook until meat is super tender.
- Add chopped vegetables, some more water if you need to, cook for approximately 30 minutes or until vegetables are tender to your liking.
- Put cornstarch into dish and add some water to make a paste, not too thick, whisk until smooth and then add to pot.
- This will give your sauce a little thickness.
- You can adjust cornstarch and water mixture to suit how thick or thin you want the sauce.
- Serve over rice or even egg noodle pasta.
- ***A great twist to this!
- Before serving, stir in a spoon of sour cream for a creamy sauce, haven't done it myself, but would be great i know -- ***.
