In a large pot, cook beef in oil over medium heat until all sides are 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 for 1 hour.

Stir potatoes, carrots, celery, and onion into the pot.

Dissolve cornstarch in 4 teaspoons cold water and stir into stew.

Cover and simmer for 1 hour.

If not thick enough, dissolve 2 more teaspoons cornstarch in to 2 teaspoons cold water and stir in to pot.