Beef Stew Recipe


2 pounds beef stew (cut into cubes)
2 teaspoons olive oil
2 cups water
1 tablespoon English sauce
1 teaspoon garlic powder or 1 fresh garlic clove, minced
2 bay leaves
1 medium onion, chopped
1 teaspoon salt
1 teaspoon raw sugar
½ teaspoon ground black pepper
teaspoon smoked paprika
½ teaspoon turmeric
½ teaspoon onion powder
⅛ teaspoon ground cloves
4 large carrots, quartered and cut into small cake-shaped pieces
3 Celery stalks, halved and cut into small pieces
2 tablespoons cornstarch
¼ cup water
1 package Hidden Valley Ranch Dressing Mix


Sauté beef in olive oil in one over medium-high heat, covered, for 2-3 minutes heat the pan. Put it in a pot.
Add the 2 cups of water and all the ingredients to the pot. Cook in a Dutch oven over low heat for 8 hours or over high heat for 4 hours.45 minutes before serving, combine ¼ cup cold water and 2 tablespoons cornstarch in a small bowl and stir until cornstarch is dissolved. Once dissolved, add it to the pot. Also add the Hidden Valley Ranch Dressing Mix package.


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