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.
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.
Originally Submitted
1/17/2011
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