Grandma’s Beef Stew

Yield: Serves 4 - 6


1.5 - 2 kg rump roast

1-2 small potatoes per person, peeled

5 large carrots, cubed

1 turnip, sliced

1 large onion, chopped

3 Tbs salt

1/4 tsp pepper

1 tsp dry parsley flakes

3/4 cup peas (fresh or frozen)

3/4 cup green beans (fresh or frozen)

3 Tbs cornstarch


  1. Put roast in middle of roasting pan. Place potatoes, carrots, turnip and onion around roast.
  2. Add cold water to cover potatoes then add salt, pepper and parsley. Stir to evenly distribute spices.
  3. Place in oven for 45 minutes to 1 hour at 400º F. Then reduce temperature to 350º F for 2 hours or until vegetables are tender.
  4. Halfway through cooking add peas and beans. Add more water if necessary.
  5. 15 minutes before serving, cut roast into bite size pieces (2-5 cms). Put stew on top of a large burner and bring to a boil on high heat.
  6. Mix cornstarch and 1 cup (240 mL) cold water in measuring cup and stir into stew to thicken.
  7. Let stew simmer on low heat for 15 minutes before serving.

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