 | | Directions | | In a Dutch oven over medium-high heat, brown meat and onion in oil. Add onion, water, bouillon, bay leaves, basil, pepper and vegetables; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until the meat and vegetables are tender. Combine cornstarch and cold water until smooth. Stir into stew; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. |
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Prep Time: 20 minutes
Cook Time: 1.5 hours
Servings: 8
|  | | Ingredients | | - | | 2 pounds beef chuck roast, boneless, cut into 1/2-inch cubes |
| - | | 1 tablespoon oil |
| - | | 1 onion, chopped |
| - | | 2 tablespoons brown sugar |
| - | | 4 cups water |
| - | | 4 teaspoons beef bouillon |
| - | | 5 bay leaves |
| - | | 1 teaspoon basil |
| - | | 1/2 teaspoon pepper |
| - | | 4 potatoes, peeled, cut into 1/2-inch cubes |
| - | | 1 cup carrots, sliced |
| - | | 1 rutabaga, peeled, cut into 1/2-inch cubes |
| - | | 3 stalks celery, cut into 1/2-inch pieces |
| - | | 2 tablespoons cornstarch |
| - | | 1/4 cup cold water |
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