~Beef Stew~

Just a Thought ~
This is one of my favorite winter time recipes. It’s a warmer upper on those cold days. I remember the first time, I wanted to make this and how I thought that it was going to be difficult. Well, trust me – it is easier than you think.
Make sure you use the beef bouillon or stock – this gives it the beefy taste.***Gravy Master is not found in every store. It is a seasoning and coloring for gravy. Check around your gravy mixes, you may find another brand.

Beef Stew


2 pounds cubed beef stew meat
3 Tblsp vegetable oil
4 cubes beef bouillon, crumbled
4 c water
1 tsp dried basil
1 tsp dried parsley
1/2 tsp ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
1 large onion, chopped
2 tsp flour
2 tsp cold water
1-2 Tblsp Gravy Master for color **optional**

In a large pot cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in basil, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour. Stir potatoes, carrots, and onion into the pot. Dissolve flour in 2 teaspoons cold water and stir into stew. Cover and simmer until potatoes and carrots are done. Stir in Gravy Master until stew is brown.