Ingredients

• 3 tablespoons vegetable oil
• 2 pounds cubed beef stew meat
• 4 cubess beef bouillon , crumbled
• 4 cups water
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 0.5 teaspoons 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

Instructions

1. 1 Heat oil in a large pot or Dutch oven over medium-high heat; add beef and cook until well browned.
2. 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. 3 Dissolve cornstarch in 2 teaspoons of cold water; stir into stew. Cover and simmer until beef is tender, about 1 hour.

Nutrition per serving