BEEF STEW

Ingredients

2 pounds cubed beef stew meat

            3 tablespoons vegetable oil

4 cubes beef bouillon, crumbled

4 cups water

1 teaspoon dried rosemary

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

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

By Lipta Mutai