Beef Stew With Rosemary & Celery

October 28, 2015


This thick beef stew is extremely easy to prepare and it will definitely bring all the boys to the yard. The combination of sweet and savory will just blow your mind, while the dried rosemary and celery give it the right kick.

This stew is ready in about 2 hours and 20 minutes, and the ingredients are enough for up to 10 servings. Now, let’s get busy!


  • 2 pounds cubed beef stew meat
  • 3 tablespoons vegetable oil
  • 4 cubes beef bouillon, crumbled
  • 4 cups water
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1/2 teaspoon ground black pepper
  • 3 large potatoes, peeled and cubed
  • 4 carrots, cut into 1 inch pieces
  • 4 stalks celery, cut into 1 inch pieces
  • 2 large onions, chopped
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water


In a large pot cook the beef in oil over medium heat. Once the meat is brown, dissolve bouillon beef cubes in water and pour them into the pot.

Now it is the perfect time to stir in rosemary, parsley and pepper. Bring the mix to a boil, then reduce heat. Cover and simmer 1 hour.

Now add potatoes, carrots, celery, and onion to the mix. Dissolve cornstarch in 2 teaspoons of cold water and add it to the mix. Stir, cover and simmer 1 hour more.

Optional: Add more cornstarch for thicker stew.

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