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Ingredients

¼ cup vegetable oil 2 pounds cubed beef stew meat 4 cups water salt and ground black pepper to taste 6 white potatoes, cut into bite-size pieces 1 pound carrots, thickly sliced 4 ribs celery, thickly sliced 1 cup diced onion 2 tablespoons cornstarch 2 tablespoons water

Nutrition Info

444.2 calories carbohydrate: 38 g cholesterol: 62.6 mg fat: 22.5 g fiber: 5.9 g protein: 22.7 g saturatedFat: 7.2 g servingSize: - sodium: 123.1 mg sugar: 5.3 g transFat: : - unsaturatedFat: : -

Heat oil in a large pot over medium heat, cook beef in hot oil until browned completely, about 5 minutes.
Pour 4 cups water into the pot, add salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and cook beef for 2 hours.
Stir potatoes, carrots, celery, and onion into the water, cook until all vegetables are tender, about 30 minutes.
Whisk cornstarch into 2 tablespoons water, stir into the liquid in the pot. Continue cooking until the liquid has thickened, about 10 minutes.

8 servings

Just the best beef stew on earth, or so my family told me. Serve over rice or noodles. It may also be served in a bowl as you would serve soup.