Homemade Beef Stew

A natively constructed beef stew recipe for the burner. This customary stew is great eaten from a bowl or poured over bread rolls. Substitute sheep and voila!... Irish stew! Assuming thicker stew is wanted, add more cornstarch or potentially take the cover off for the last 15 to 20 minutes. The more drawn out this stews, the better! Change the spices as you would prefer.

Fixings
3 tablespoons vegetable oil
2 pounds cubed beef stew meat
4 shapes beef bouillon, disintegrated
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
½ teaspoon ground dark pepper
3 enormous potatoes, stripped and cubed
4 carrots, cut into 1 inch pieces
4 stems celery, cut into 1 inch pieces
1 enormous onion, slashed
2 teaspoons cornstarch
2 teaspoons cold water

Headings
Heat oil in an enormous pot or Dutch broiler over medium-high intensity; add beef and cook until very much sautéed.
Disintegrate bouillon in 4 cups water and fill the pot; mix in rosemary, parsley, and pepper. Heat to the point of boiling; decrease intensity to low, cover, and stew for 60 minutes. Mix in potatoes, carrots, celery, and onion.
Disintegrate cornstarch in 2 teaspoons of cold water; mix into stew. Cover and stew until meat is delicate, around 60 minutes.

Enjoy 😊