Chunky Sirloin Beef Stew

• 1 pound beef sirloin steak, cut into 1/2-inch cubes
• 3 medium carrots, sliced
• 4 celery ribs, sliced
• 1 small onion, chopped
• 2 tablespoons canola oil
• 2 cans (14-1/2 ounces each) beef broth
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary, crushed
• 3/4 teaspoon pepper
• 1/4 cup cornstarch
• 1/4 cup cold water
• 1 teaspoon browning sauce, optional

1. In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is browned; drain. Add the broth, garlic, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until beef and vegetables are tender.
2. Combine the cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired.

beef sirloin steak, carrots, celery, onion, canola oil, beef broth, garlic, rosemary, pepper, cornstarch, cold water, browning sauce

Taken from www.tasteofhome.com/recipes/chunky-sirloin-beef-stew/ (may not work)