1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve beef base in the 4 cups of water and pour into pot.
2. Stir in rosemary, parsley, and pepper. Bring to a boil, then reduce heat, cover and simmer for 1 hour.
3. Stir potatoes, carrots, celery, and onion into the pot.
4. Dissolve cornstarch in the cold water and stir into stew. Cover and simmer 1 more hour.
Serve over biscuits
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (608g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 7 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 20mg||6 %|
|Sodium 26735mg||922 %|
|Potassium 1612.1mg||42 %|
|Total Carbohydrate 36.5g||11 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 32.8g|
|Protein 20.9g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 234
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