Bucks County Beef Stew

• 3 tablespoons oil
• 2 lbs beef stew meat, cut in 2-inch cubes
• 1 beef bouillon cube
• 2 teaspoons salt
• 1 bay leaf
• 14 teaspoon crushed dried thyme leaves
• 4 12 cups water
• 6 carrots, cut up
• 12 small white onions
• 14 cup cornstarch

1. Heat oil over medium heat in dutch oven.
2. Add beef; brown on all sides.
3. Add bouillon cube, salt, bay leaf, and thyme.
4. Add 4 cups of the water.
5. Cover; bring to a boil.
6. Reduce heat; simmer 1 1/2 hours.
7. Add carrots and onions.
8. Simmer 1/2 hour or until tender.
9. Mix cornstarch and 1/2 cup water.
10. Add to stew.
11. Bring to a boil, stirring constantly; boil 1 minute.

oil, beef stew meat, salt, bay leaf, thyme, water, carrots, white onions, cornstarch

Taken from www.food.com/recipe/bucks-county-beef-stew-407922 (may not work)