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Vin Bon Barolo is heavenly with this savoury stew as it is full bodied and robust with ripe black fruit flavours.

Total Time: Prep 30 Min. Cook : 25-30Min.


  • 2 pounds cubed beef stew meat

  • 3 tablespoons vegetable oil

  • 4 cubes beef bouillon, crumbled

  • 4 cups water

  • 1 teaspoon fresh rosemary, for garnish

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried parsley

  • ½ teaspoon ground black pepper

  • 3 large potatoes, peeled and cubed

  • 4 carrots, cut into 1 inch pieces

  • 4 stalks celery, cut into 1 inch pieces

  • 1 large onion, chopped

  • 1/2 pound cremini mushrooms, thick slices

  • 2 teaspoons cornstarch

  • 2 teaspoons cold water


1. In a large pot or Dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in dried rosemary, parsley and pepper. Bring to a boil, and reduce heat. Cover and simmer for 1 hour.

2. Stir in potatoes, carrots, celery, onions and mushrooms into the pot. Dissolve cornstarch in 2 teaspoons of cold water and stir into stew. Cover and simmer 1 more hour. Serve hot and garnish with fresh rosemary. You may also vary the herbs to your taste.

If thicker beef stew is desired, add morn cornstarch and water or take the cover off for the last 15 -20 minutes. The longer the stew simmers the better!

Bon Appétit!

This recipe courtesy is of Allrecipes.

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