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Originally shared on the web 06/05/2023

3 T. oil
2 lbs. stew beef cubes
1 clove garlic, minced
4 cubes beef bouillon
4 c. boiling water
1 t. dried rosemary
1 t. dried parsley
1/2 t. pepper
3 russet potatoes, peeled and cubed
4 carrots, peeled and cut into 1-inch pieces
4 stalks celery, cut into 1-inch pieces
1 c. onion, chopped
1 c. frozen green peas
5 t. cornstarch
2 t. cold water

Heat oil in a large skillet over medium heat. Add beef cubes and garlic; brown well on all sides. Add bouillon cubes to boiling water; let stand until dissolved. Transfer beef mixture to a 6-quart slow cooker. Add bouillon mixture and remaining ingredients except cornstarch and cold water; stir well. Cover and cook on high setting for 4 hours, or on low setting for 8 hours, until beef and vegetables are tender. Dissolve cornstarch in cold water; stir into stew. Cover and cook on high setting for an additional 30 minutes to thicken. Makes 8 to 10 servings.