1 pound beef, cut in 1-inch cubes
1 Tbsp oil
3 cups gluten-free 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
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.
Stir in vegetables and bay leaf. Cover and simmer for 30 minutes.
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.