2 pounds of Stew Beef, cut into large but still bite size chunks
2 tablespoon of vegetable oil
1 teaspoon salt
1/2 teaspoon of pepper
1 envelope Lipton Onion Soup Mix
4 cups of homemade beef broth or 2 (14.5 ounce cans)
1 (29-ounce) can of whole tomatoes
6 medium potatoes, cut into large but still bite size chunks
3 cups of whole baby carrots
1 cup of celery, cut into 1 inch slices
1/2 bag of frozen pearl onions
1 teaspoon oregano
2 cups of water
2 tablespoons of cornstarch
1/2 cup of cold water
In a large pot, brown the stew beef in the vegetable oil. Add the salt, pepper, Lipton onion soup mix, beef broth and tomatoes. Bring to a boil, reduce heat, cover and cook for 1 hour.
Add the potatoes, carrots, celery, pearl onions, oregano and water. Bring to a boil, reduce heat cover and simmer hour or until veggies are tender.
Mix the cornstarch and cold water together and add to stew. Stir and cook for a few more minutes.