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Stew
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Ingredients | |
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 |
Directions
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.
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