Bucks County Beef Stew

From my collection of handwritten recipes 1964.

• Ready In: 2 hrs 10 mins
• Serves: 6
• Yields: 1 pot of stew

Ingredients

• 3  tablespoons  oil
• 2  lbs beef stew meat, cut in 2-inch cubes
• 1  beef bouillon cube
• 2  teaspoons salt
• 1  bay leaf
• 1⁄4 teaspoon  crushed dried thyme leaves
• 4 1⁄2 cups water
• 6  carrots, cut up
• 12  small  white onions
• 1⁄4 cup cornstarch

Directions

1. Heat oil over medium heat in dutch oven. Add beef; brown on all sides. Add bouillon cube, salt, bay leaf, and thyme. Add 4 cups of the water. Cover; bring to a boil. Reduce heat; simmer 1 1/2 hours. Add carrots and onions. Simmer 1/2 hour or until tender. Mix cornstarch and 1/2 cup water. Add to stew. Bring to a boil, stirring constantly; boil 1 minute.