Beef Stew VI

Ingredients

• 4 cubes beef bouillon from cube crumbled
• 2 pounds beef stew meat cubed
• 4  carrots cut into 1 inch pieces
• 4 stalks celery cut into 1 inch pieces
• 2 teaspoons cornstarch 
• 1 teaspoon parsley dried
• 1 teaspoon rosemary dried
• 0.5 teaspoon ground pepper black
• 1 large onion chopped
• 3 large potatoes cubed peeled
• 3 tablespoons vegetable oil 
• 2 teaspoons water cold

Equipment

• pot
• dutch oven

Directions

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.
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.