Beef stew VI/Oh/Oh Eun Kyo/200811100

Beef Stew VI

 

Ingredients

365 g cubed beef stew meat

20 ml vegetable oil

6 g beef bouillon, crumbled

380 ml water

dried rosemary

dried parsley

ground black pepper

1 large potatoes, peeled and cubed

1 carrots, cut into 1 inch pieces

1 stalks celery, cut into 1 inch pieces

1/2 large onion, chopped

cornstarch

cold water

Method

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.