Ingredients

• 2 pounds Cubed Beef Stew Meat
• 3 tablespoons Vegetable Oil
• 4 cubes Beef Bouillon Cubes, crumbled
• 4 cups Water
• 1 teaspoon Dried Rosemary
• 1 teaspoon Dried Parsley
• 1/2 teaspoon 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

Instructions

1. In a large pot or Dutch oven, brown the cubed beef in vegetable oil over medium heat.
2. Dissolve beef bouillon cubes in water and pour into the pot. Stir in rosemary, parsley, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
3. Stir in peeled and cubed potatoes, carrots, celery, and chopped onion. Dissolve cornstarch in 2 teaspoons cold water and stir into the stew. Cover and simmer for an additional 1 hour.

Notes

• For a thicker stew, add more cornstarch and/or uncover for the last 15–20 minutes of simmering. The longer this simmers, the better! Feel free to vary the herbs to suit your taste.