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



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.

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.

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