Ingredients: |
Ingredients: 3 tablespoons olive oil
2 pounds beef stew meat, cubed
4 cubes beef bouillon, crumbled
4 cups water, hot
1 teaspoon dried rosemary
1 teaspoon dried parsley
½ teaspoon black pepper
2 teaspoons cornstarch
2 teaspoons cold water
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
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Directions: |
Directions:In a Dutch oven on the stove-top over medium heat, heat the olive oil. Once the oil starts to simmer, cook the beef in batches, making sure not to overcrowd the pot. Cook each piece until brown on all sides. Move any browned cubes to a plate while the others cook.
Once the beef is all cooked, dissolve the bouillon in the hot water and add it to the pot. Add the beef back into the pot. Add rosemary, parsley, and pepper to the pot.
Scrape up any brown bits at the bottom of the pot. Bring the broth to a boil, then reduce the heat so the broth is at a low simmer. Cover with the lid.
Simmer for 1 hour, stirring occasionally.
In a small bowl, mix the cornstarch and cold water to make a slurry, mixing until smooth. This will help thicken the stew.
After the soup has simmered for 1 hour, add in the potatoes, carrots, celery, onions, and the cornstarch slurry and stir until mixed thoroughly.
Simmer for another 1 hour covered, stirring occasionally. |
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