Ingredients
- 2 lb beef stew meet, cubed
- 3 Tbsp canola oil
- 4 cubes beef bouillon, crumbled
- 4 cups water
- 1 tsp dried rosemary
- 1 tsp dried parsley
- 1/2 tsp 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 tsp cornstarch
- 2 tsp cold water
Servings:
Units:
Instructions
- In a large pot or Dutch oven, cook beef in oil over medium heat until brown.
- Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper.
- Bring to a boil, then reduce heat, cover and simmer 1 hour.
- Stir potatoes, carrots, celery, and onion into the pot.
- Dissolve cornstarch in 2 teaspoons cold water and stir into stew.
- Cover and simmer 1 hour more.
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