Rosemary Beef Stew

• 2 lbs lean stew meat, cubed
• cornstarch
• 2 tablespoons vegetable oil
• 4 (14 ounce) cans beef broth
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 12 teaspoon black pepper
• 2 garlic cloves, minced
• 3 large potatoes, peeled and cubed
• 4 carrots, cut into 1 inch pieces
• 4 stalks celery, chopped
• 1 large onion, chopped
• 2 teaspoons cornstarch
• 2 teaspoons water

1. Coat beef in cornstarch and cook in oil in a large pot until brown.
2. Pour in beef broth and stir in rosemary, parsley and pepper.
3. Bring to a boil, then reduce heat, cover and simmer 1 hour.
4. Stir in potatoes, carrots and onion into the pot.
5. Dissolve cornstarch in 2 teaspoons cold water and stir into stew.
6. Cover and simmer 1 hour more.

lean stew meat, cornstarch, vegetable oil, beef broth, rosemary, parsley, black pepper, garlic, potatoes, carrots, stalks celery, onion, cornstarch, water

Taken from www.food.com/recipe/rosemary-beef-stew-257666 (may not work)