Ingredients
2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cups beef broth
1 teaspoon dried rosemary (I used fresh)
1 teaspoon dried parsley (I used fresh)
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
6 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 tbls. worcestershire sauce
1 tbls. ketchup
1 Bag frozen peas
8 teaspoons cornstarch
8 teaspoons cold water
Preparation
In a large pot or dutch oven, cook beef in oil over medium heat until brown. Add beef broth. Stir in rosemary, parsley, and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery, worcestershire sauce, ketchup and onion into the pot. Dissolve cornstarch in 8 teaspoons cold water and stir into stew. Cover and simmer 1 hour more. Add peas last 15-20 minutes.
