2 pounds cubed beef stew meat
3 tablespoons vegetable oil
2 32 oz Beef Broth (I recommend Pacific Brand)
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
2 tbl Worcestershire
2 tbl A1 steak sauce
2 tbl beef base
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water
In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon/beef base in 1 cup of water and pour into pot. Stir in rosemary, parsley, and pepper. Add beef broth, A1 and Worcestershire. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.
Serve alone or with rice.