Beef Stew - cooking recipe

Ingredients

2 1/2 lbs lean beef, cut in 1-inch cubes
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can diced tomatoes
2 tablespoons tomato paste (optional)
2 bay leaves
1 teaspoon dried basil
2 tablespoons dried parsley
3 dashes Tabasco sauce (hot chili pepper sauce)
2 teaspoons Kitchen Bouquet (Browning and Seasoning Sauce)
2 rutabagas, peeled and cut in 1-inch pieces
4 carrots, peeled and cut in 1-inch pieces
4 -6 potatoes, cut in 1-inch pieces
1 cup frozen green beans
1 cup frozen corn
1 cup frozen green pea
14 1/2 ounces white pearl onions
3 tablespoons cornstarch
14 1/2 ounces beef broth

Preparation

Using a 6-8 quart kettle, brown the beef cubes in olive oil.
Meanwhile, mince the garlic and add it to the pot.
Add canned tomatoes, 1 can of beef broth, seasonings, Kitchen Bouquet, and rutabagas. Simmer, covered, for 1/2 hour.
Throughout the cooking process, add water as needed to cover meat and veggies.
Add the carrots and continue simmering, covered for 1/4 hour.
Meanwhile, scrub the potatoes and peel them or not, according to your preference. Cut them into 1-inch cubes.
Add the potatoes, frozen vegetables, and pearl onions to the pot and continue simmering for about another 1/2 hour, until the potatoes are tender but not soft.
Empty the 2nd can of beef broth into a bowl and whisk in the corn starch.
Stir the cornstarch mixture into the stew. Bring the stew to a gentle boil, stirring frequently, until the cornstarch mixture is no longer milky-colored and the liquid in the pot has thickened slightly.
If you prefer a thicker stew, mix 1 tablespoon additional cornstarch with 1/4 cup cold water and repeat Step 9 until it reaches the desired consistency.
Serve in bowls, with hot French rolls or fresh homemade bread on the side.