Nick's Dutch Oven Beef Stew

I love foods for the weather and season! 
When it's drizzly or snowy, I love this hot, slow-cooked stew! This is a great alternate dinner option for the meal plan!

Nick’s Dutch Oven Beef Stew:

Serves 8, each serving is about 2 cups
(I usually double this recipe to serve a large group)

Ingredients:

2 pounds cubed beef or elk stew meat

¼ pound bacon

3 Tbsp vegetable oil

4 cubes beef bouillon

4 cups water

1 tsp dried rosemary

1 tsp dried parsley

½ tsp ground black pepper

1 Tbsp garlic, minced

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

2 tsp cornstarch

2 tsp cold water

1 can green beans, drained

Directions:

In a large pot or dutch oven, cook bacon. Then cook beef in bacon grease (or use vegetable oil) over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley, pepper and garlic. Bring to a boil, then reduce heat, cover and simmer 1 hour. Stir potatoes, bacon broken into smaller pieces, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more. Add green beans for the final 10 minutes of cooking.

This is so delish!  

We often eat it camping...it has also become our new favorite Christmas lunch and dinner meal!