BEEF STEW
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
Directions
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.
Larry Kenneth Griggs shared Kim Stanley's photo.