Beef Stew


  • 2 pounds cubed beef stew meat 3 large potatoes peeled and cubed
  • 3 Tbs vegtable oil 4 carrots, cut into 1 inch pieces
  • 4 cubes beef bullion, crumbled 4 stalks celery, cut into 1 inch pieces
  • 4 cups water 1 large onion, chopped
  • 1 tsp dried rosemary 2 tsp cornstarch
  • 1 tsp dried parsley 2 tsp cold water
  • 1/2 tsp ground black pepper


  1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve boullion in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
  2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 tsps cold water and stir into stew. cover and simmer 1 more hour.