This Old-Fashioned Beef Stew is my ultimate comfort food! Tender meat, veggies, and rich broth! You will surely love this as well!
3 large potatoes – cubed (also peeled if you prefer) Yukon Gold is my favorite!
2 pounds cubed beef stew meat
4 carrots – cut into 1-inch pieces
4 stalks of celery – cut into 1-inch pieces
4 c of water
1 teaspoon dried rosemary
1 large onion – chopped
4 teaspoons beef bouillon base (I use Better than Bouillon – if using another type, use an amount appropriate to 4 c of water)
2 teaspoons cold water
3 tablespoons vegetable oil (choose an oil with a high smoke point)
2 teaspoons cornstarch
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
Place a Dutch oven on the stove and turn the heat to medium-high.
Add oil and allow it to become hot.
Add some of the beef into the hot Dutch oven, then cook for a few minutes until brown. Transfer onto a clean plate and repeat the process with the rest of them.
In a mixing bowl, add hot water and beef bouillon. Stir until well blended. Pour it into the Dutch oven.
Put the seared beef back into the pot together with ground pepper, rosemary, and parsley. Stir until well mixed and allow the mixture to boil.
Turn the heat down to low, then cover and simmer for about 1 hour. Make sure to stir from time to time.
Slice the veggies into medium pieces.
Mix water and 2 tsp cornstarch to make the slurry.
Add the slurry and sliced veggies into the pot, then stir until well incorporated.
Cover the pot with the lid, then simmer the beef stew for one more hour. Make sure to stir from time to time.
Serve and enjoy!