:"Would you like to try our custom meat stew?"
A custom-made hamburger stew recipe for the burner. This conventional stew is great eaten from a bowl or poured over rolls. Substitute sheep and voila!... Irish stew! Assuming thicker stew is wanted, add more cornstarch as well as take the cover off for the last 15 to 20 minutes. The more drawn out these stews, the better! Change the spices as you would prefer.
Planning Time:
20 mins
Cook Time:
2 hrs 15 mins
Complete Time:
2 hrs 35 mins
Servings:
10
Fixings
3 tablespoons vegetable oil
2 pounds cubed hamburger stew meat
4 3D shapes hamburger bouillon, disintegrated
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
½ teaspoon ground dark pepper
3 huge potatoes, stripped and cubed
4 carrots, cut into 1-inch pieces
4 stems of celery, cut into 1-inch pieces
1 huge onion, slashed
2 teaspoons cornstarch
2 teaspoons cold water
Bearings
Stage 1
Heat oil in a huge pot or Dutch stove over medium-high intensity; add meat and cook until very much sautéed.
Stage 2
Break up bouillon in 4 cups water and fill the pot; mix in rosemary, parsley, and pepper. Heat to the point of boiling; diminish intensity to low, cover, and stew for 60 minutes. Mix in potatoes, carrots, celery, and onion.
Stage 3
Break up cornstarch in 2 teaspoons of cold water; mix into stew. Cover and stew until hamburger is delicate, around 60 minutes.
