Ingredients
- 3 tablespoons vegetable oil
- 1kg beef stew meat, cubed
- 4 beef bouillon cubes, crumbled
- 4 cups water
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- ½ teaspoon ground black pepper
- 3 large potatoes, peeled and cubed
- 4 carrots, cut into 2.5cm pieces
- 4 celery stalks, cut into 2.5cm pieces
- 1 large onion, chopped
- 2 teaspoons cornstarch
- 2 teaspoons cold water
Method
- Heat oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook until well-browned.
- Dissolve the bouillon in 4 cups of water, then pour it into the pot. Stir in the rosemary, parsley, and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour.
- Add the potatoes, carrots, celery, and onion to the pot. Stir well.
- Dissolve the cornstarch in 2 teaspoons of cold water, then stir it into the stew. Cover and simmer until the beef is tender, about 1 hour.