Beef stew that was perfectly well done and eaten 2 hours later (but could've been earlier!)
Add 1/4 cup flour, 1t garlic and onion powder and 1/2 t of pepper to a ziplock bag. Add beef and shake. Remove excess flour off meat.
In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.