Prep Time::20 mins
Cook Time:: 2 hrs 15 mins
Total Time:: 2 hrs 35 mins
Servings::10
Ingredients
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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
Directions
Heat oil in a large pot or Dutch oven over medium-high heat; add beef and cook until well browned.
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.
Dissolve cornstarch in 2 teaspoons of cold water; stir into stew. Cover and simmer until beef is tender, about 1 hour.
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