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Here is a great beef stew recipe that can be especially enjoyed in the summer months.

2 Tbsp corn oil
2 pounds boneless lean beef, cut into 1 inch cubes
1 cup chopped onion
2 cloves garlic, minced or pressed
4 cups beef broth
4 cups chopped tomatoes
1 1/2 cups sliced carrots
4 tsp sugar
1 tsp salt
1 tsp dried oregano leaves
1/4 tsp pepper
2 bay leaves
3 ears corn on cob cut into 1 inch pieces
1 pound zucchini cut into 1 inch pieces
8 Tbsp cornstarch
1/4 cup water

In a 5 quart dutch oven, heat corn oil over medium high heat. Add beef 1/2 at a time, and brown on all sides, turning frequently, about 5 minutes. With slotted spoon, remove meat; set aside. To remaining drippings in pan, add onions and garlic; cook over medium heat, stirring frequently, 5 minutes, or until tender. Stir in broth. Bring to boil over high heat. Stir in beef, tomatoes, carrots, sugar, salt, oregano, pepper, and bay leaves. Reduce heat to low; cover and simmer 1 hour, or until meat is tender. Add corn and zucchini. Cook 5 minutes. Mix cornstarch and water until smooth. Stir into meat mixture. stirring constantly, bring to boil over medium heat and boil 1 minute. Remove bay leaves. Makes 6 servings.