With cooler weather coming on, a pot of beef stew would fit the bill. FirstBank is known for the beef stew they generally prepare for their customs once a year. This recipe sounds like it would be really good as well.
Cooking time: 2 hours
2 pounds cubed beef stew meat 3 tablespoons vegetable oil 4 cubes beef bouillon, crumbled 4 cups of water 1 teaspoon dried rosemary 1 teaspoon dried parsley ½ teaspoon ground black pepper 3 large potatoes, peeled and cubed 4 carrots, cut into 1-inch pieces 4 stalks celery, cut into 1-inch pieces 1 large onion, chopped 2 teaspoons cornstarch 2 teaspoons cold water
Add the oil to a Dutch Oven, or a large, heavy-bottom pot. Cook the beef in batches over medium heat until brown. Ensure to cook on all sides and move to a plate while cooking the rest. Be careful not to overcrowd the pot.When the beef is all browned, dissolve the beef bouillon in hot water and then add to the pot.
Carefully place the beef back into the pot, with the liquid and seasonings.Bring everything to a boil before reducing the heat to a low simmer and covering with the lid.Leave the beef to simmer for an hour, checking occasionally and stirring to prevent anything from sticking.While the beef cooks, wash, peel, and cut your vegetables. Be careful not to cut them too small, so that they keep their form after cooking.In a small bowl, make a “slurry” using the cornstarch and 2 teaspoons of water. Mix it thoroughly until totally smooth.After an hour, add in the vegetables and slurry, stirring everything through.Cover the pot and let simmer for another hour, stirring occasionally.
Serve and enjoy.