- 1/4 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
- 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.