In a large pot (or Dutch oven), cook the beef in oil over medium heat until browned. Place the bouillon in water to dissolve, then pour into pot.
Stir in the parsley, rosemary, and pepper and bring to a boil. Then reduce heat, cover and simmer for 1 hour. Add the potatoes, celery, carrots, and onion into the pot. Allow the cornstarch to dissolve in 2 teaspoons of cold water, then stir into stew. Cover and simmer an additional hour, then serve.