Rosemary Beef Stew
Ingredients:
- 2 pounds of beef, cubed
- 2 tablespoons of olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 teaspoon of rosemary, chopped
- 1 teaspoon of thyme, chopped
- 1/2 teaspoon of black pepper
- 2 cups of mushrooms, sliced
- 2 cups of beef broth
- 2 tablespoons of cornstarch
- 2 tablespoons of cold water
Instructions:
1. Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and cook until browned, about 5 minutes.
2. Add the onion, garlic, rosemary, thyme, and black pepper. Cook for an additional 5 minutes, stirring occasionally.
3. Add the mushrooms and beef broth. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
4. In a small bowl, mix together the cornstarch and cold water. Slowly add the mixture to the stew, stirring constantly. Simmer for an additional 10 minutes.
5. Serve the stew hot with your favorite sides. Enjoy!