Beef Stew

In winter, Soups, Stews and chili always seems to hit the spot. Comfort foods have always been close to our hearts because they make us, and more importantly, our stomaches content. This is my go to stew recipe. Guaranteed to warm you from the inside out.

Ingredients:

2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled (or the equivalent in paste)
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
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

Method:

In a large pot, sear the beef in oil over medium heat until brown. Dissolve bouillon or paste), 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. Makes about 10 servings.