Directions

1. Heat the oil in a large dutch oven or pot and brown the meat evenly on each side, don't over cook, just brown it.
2. Add the 32 oz of beef stock with the rosemary , parsley and pepper and stir them in together.
3. Bring the pot to a boil, stir and then put on simmer for 1 Hour covered.
4. Add in your potatoes, carrots, celery and onion and stir it up so it's evenly distributed.
5. In a separate bowl or cup add your cornstarch and 2 tsps of water and mix together so there are no clumps.
6. Add the cornstarch mixture to the pot and stir. Cover it and simmer for 1 more hour.
7. EAT UP!!!