Recipes:
## **Hearty Beef Stew**
**Serves 6**
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### **Ingredients**
* 4 cups water
* 5 beef bouillon cubes
* 1 teaspoon Worcestershire sauce
* 1/4 teaspoon pepper
* 2 cups cubed cooked beef
* 6 carrots, peeled, thickly sliced
* 3 potatoes, peeled, cut into chunks
* 1 medium onion, chopped
* 1 clove garlic, minced
* 1 small bay leaf
* 2 tablespoons flour
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### **Make Ahead**
Prepare this stew up to a day ahead. Refrigerating for **24 hours** will allow the flavors to blend. Reheat slowly before serving.
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### **Variation**
For a great way to utilize leftovers, replace the beef with **lamb, pork, or chicken**.
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### **Directions**
1. Bring water with bouillon cubes to a boil in a large saucepan, stirring until bouillon dissolves completely.
Add Worcestershire sauce and pepper.
2. Stir beef, carrots, potatoes, onion and garlic into bouillon mixture. Return to boil.
Place bay leaf on top; cover tightly and reduce heat.
3. Simmer for **30 minutes** or until vegetables are tender.
Remove about **1/2 cup** of the liquid to a small bowl. Blend with flour.
4. Increase heat to boiling point. Stir flour mixture into stew.
Cook, stirring continually, until juices are thickened, about **15 minutes**.
Discard bay leaf.
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### Make It Quicker
Raw potatoes won’t discolor if you place them in cold water after you’ve peeled and coarsely chopped them. Just drain thoroughly before adding them to the stew in step 2.
