Recipe Details

Ingredients

• 3 tablespoons vegetable oil

• 2 pounds cubed beef stew meat

• 4 cubes beef bouillon, crumbled

• 4 cups water

• 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

• 2 teaspoons cornstarch

• 2 teaspoons cold water

Description

1. Heat oil in a large pot or Dutch oven over medium-high heat; add beef and cook until well browned.

2. Dissolve bouillon in 4 cups water and pour into the pot; stir in rosemary, parsley, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 1 hour. Stir in potatoes, carrots, celery, and onion.

3. Dissolve cornstarch in 2 teaspoons of cold water; stir into stew. Cover and simmer until beef is tender, about 1 hour.