Old Fashioned Easy Beef Stew

2 pounds cubed beef stew meat
3 tablespoons sunflower oil (regular vegetable oil may be used)
4 *reduced sodium* beef bouillion cubes, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon black pepper
3 large potatoes (cubed)
4 carrots cut into bite sized pieces
4 stalks celery cut into 1-inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

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.


Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user COOK5@COX.NET.