|2 pounds cubed beef stew meat|
|3 tablespoons vegetable oil|
|4 cubes beef bouillon, crumbled|
|4 cups water|
|1 teaspoon dried rosemary|
|1 teaspoon dried parsley|
|1/2 teaspoon ground black pepper|
|3 large potatoes, peeled and cubed|
|4 carrots, cut into 1 inch pieces|
|4 stalks celery, cut into 1 inch pieces|
|1 large onion, chopped|
|2 teaspoons cornstarch|
|2 teaspoons cold water|
"Thick beef stew good eaten from a bowl or poured over biscuits. Substitute lamb and voila!...Irish stew!! If thicker stew is desired, add more cornstarch and/or take cover off for last 15-20 minutes. The longer this simmers, the better! Vary the herbs to your taste."
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.