Beef Stew VI Recipe

Name: Beef Stew VI
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 10 servings
Ingredients: 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

Ingredients

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

	PREP TIME 20m	COOK TIME 2h	TOTAL TIME 2h20m
YIELD 10 servings

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.

Dinner