Beef Stew

Amber Lee (GF Utah group)

1 pound beef, cut in 1-inch cubes
1 Tbsp oil
3 cups beef bouillon broth
1/2 tsp salt
1/8 tsp pepper
2 cups cubed potatoes
1 cup diced carrots
1 cup chopped celery
1 small onion, chopped
1 bay leaf
1/2 cup cold water
2 Tbsp cornstarch

1. In a large saucepan, brown beef in oil. Add broth, salt and pepper. Heat to a boil. Cover and simmer 2 1/2 hours, till beef is almost tender.  
2. Stir in vegetables and bay leaf. Cover and simmer for 30 minutes.
3. Mix cold water and cornstarch together, then gradually stir into stew. Heat to a boil and stir 1 minute more to thicken. 

Makes about 2 1/2 quarts.