| | Directions | | In Dutch oven, heat oil until hot. Add beef and onions; brown evenly. Add salt and pepper. Stir in broth and Worcestershire sauce; bring to boil. Reduce heat to low; simmer for 1 hour or until beef is tender. Add carrots and potatoes. Bring mixture back to a boil, then reduce heat to low. Cover tightly; cook for approximately 20 to 30 minutes until vegetables and beef are tender Stir in cornstarch mixture and cook until liquid is thickened. |
|
|
| Ingredients | | - |  | 2 tablespoons vegetable oil |
| - | | 2 pounds stew beef |
| - | | 2 cups chopped onions |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 4 cups beef broth |
| - | | 1 teaspoon Worcestershire sauce |
| - | | 2 cups sliced carrots |
| - | | 1 pound small red potatoes, chopped |
| - | | 2 tablespoons cornstarch (dissolved inch 3 T. water) |
| |
| |
