Ingredients
1 pound beef sirloin steak, cut into 1/2-inch cubes3 medium carrots, sliced4 celery ribs, sliced1 small onion, chopped2 tablespoons canola oil2 cans (14-1/2 ounces each) beef broth2 garlic cloves, minced1 teaspoon dried rosemary, crushed3/4 teaspoon pepper1/4 cup cornstarch1/4 cup cold water1 teaspoon browning sauce, optional
Preparation
In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is browned; drain. Add the broth, garlic, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until beef and vegetables are tender.
Combine the cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired.
