Beef Stew
"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."

    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


Prep time: 20 minutes
Cook time:  2 hours

    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.

Original recipe from