Categories: beef, soup

Ingredients

• 2 pounds cubed beef stew meat
• 3 tablespoons vegetable oil
• 4 cubes beef bouillon, crumbled (see below)
• 4 cups water (or 4 cups beef broth)
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1 teaspoon minced garlic
• 1/2 teaspoon ground black pepper
• 3 large potatoes, peeled and cubed
• 4 carrots, cut into 1 inch pieces
• 1 lb. mushrooms
• 1 package beefy onion soup mix
• a few splashes of worcestershire
• 8 teaspoons cornstarch
• 8 teaspoons cold water

Directions

1. Put the beef into a ziploc bag with flour, garlic powder, pepper, a little montreal steak seasoning, and shook it up, then browned in a large pot or dutch oven, over medium heat until brown. Dissolve bouillon in water and pour into pot (or pour in broth). Stir in rosemary, parsley and pepper. Add a few splashes of worcestershire and the onion soup mix. Bring to a boil, then reduce heat, cover and simmer 1 hour.

2. Stir potatoes, carrots, and mushrooms into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. May need to add more as need to get desired consistency. Cover and simmer 1 hour or more until beef is tender.

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