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Ingredients

3 large potatoes, peeled and cubed

3 tablespoons vegetable oil

2 teaspoons cold water

1 large onion, chopped

2 pounds cubed beef stew meat

4 cubes beef bouillon, crumbled

1/2 teaspoon ground black pepper

4 stalks celery, cut into 1 inch pieces

4 carrots, cut into 1 inch pieces

4 cups water

1 teaspoon dried parsley

2 teaspoons cornstarch

1 teaspoon dried rosemary

Steps

Step 1

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.

Step 2

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.