Dinner

Stove Top Rosemary Stew is for Dinner.

Stove Top Rosemary Stew takes 30 minutes to prepare.

Stove Top Rosemary Stew takes 160 minutes to cook.

Stove Top Rosemary Stew makes 4 servings.

The ingredients for Stove Top Rosemary Stew are:

*Potato, raw, 3 medium (2-1/4" to 3-1/4" dia.) Cut into large chunks

Carrots, cooked, 2 carrot, Sliced into rounds

Onions, raw, 1 large, Cut into large chunks

Beef, round steak, 260 grams, As lean and small as you can find, mine was 0.260 Kg.
Cut into small little cubes.

Corn Starch, to thicken sauce at the end of cooking.

Beef broth, bouillon, consomme, 0.5 cup We use Beef Bovril added to the water in the stew only. About 2-3 TBSP added to the pot works.

Rosemary, dried, 2 tbsp + to taste - and pepper, salt to taste. The Rosemary smells heavenly!

Here is how you make Stove Top Rosemary Stew:

Brown beef, drain off any fat/oil. Add beef, onion, potatoes, carrots to a large pot big enough to cover them with water and put on stove to boil. When hot, add broth,, rosemary, pepper and a dash of salt. Turn down to low when boiling and place a cover on the pot. Let simmer (check every half hour or so) for 2-3 hours or until ready to eat. You can also cook in advance, and re-heat the following day. The flavors settle in the longer it cooks. Makes 4 meal-szed servings in cereal bowls (as I serve it) - you may have left overs depending on bowl size, or how much your family eats. To make more, without adding fat, add more carrots and potatoes or make more liquid and serve as a soup/stew with some fresh bread. Number of Servings: 4Recipe submitted by SparkPeople user NIACAPPS.

The nutritional information for Stove Top Rosemary Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 269.2

• Total Fat: 3.1 g
• Cholesterol: 37.1 mg
• Sodium: 157.2 mg
• Total Carbs: 41.4 g
• Dietary Fiber: 5.6 g
• Protein: 19.1 g