Beef Stew

2 pounds cubed beef stew meat

3 tbsp. vegetable oil

4 cubes beef bouillon, crumbled

4 cups water

1 tsp. dried rosemary

1 tsp. dried parsley

½ tsp. 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 tsp. cornstarch

2 tsp. cold water

Preparation:

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. Serves: 10.