beef stew vi

Ingredients

• Servings: 10
• 2 pounds cubed beef stew meat
• 3 tablespoons vegetable oil
• 4 cubes beef bouillon, crumbled
• 4 cups water
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1/2 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

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• 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.