Rosemary Beef Stew

This is such a comfort food. It's even better the next day. Serve with a nice crusty losf of french bread.

• Ready In: 2 hrs 20 mins
• Serves: 6

Ingredients

• 2  lbs  lean stew meat, cubed
•  cornstarch
• 2  tablespoons  vegetable oil
• 4 (14 ounce) cans beef broth
• 1  teaspoon dried rosemary
• 1  teaspoon dried parsley
• 1⁄2 teaspoon black pepper
• 2  garlic cloves, minced
• 3  large potatoes, peeled and cubed
• 4  carrots, cut into 1 inch pieces
• 4  stalks celery, chopped
• 1  large onion, chopped
• 2  teaspoons cornstarch
• 2  teaspoons water

Directions

1. Coat beef in cornstarch and cook in oil in a large pot until brown. Pour in beef broth and stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
2. Stir in potatoes, carrots and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.