Ingredients for Beef And Potato Stew
- 1 large chopped onion
- 1 lb beef stew meat
- 1 lb new potatoes
- 1 tbsp olive oil
- 2 large chopped carrots
- 2 cloves minced garlic
- 1 cup frozen peas
- 4 cups beef stock
- 1 tsp celery salt
- 1 tsp black pepper
- 2 tbsp Worcestershire sauce
- 1 tbsp cornflour
- 2 tbsp cold water
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How to Make Beef And Potato Stew
- Gently soften 1 large chopped onion in a large deep pan with 1 tbsp olive oil over medium heat for about 5 minutes.
- Add 2 large chopped carrots and cook for another 5 minutes, until slightly softened.
- Add 1 lb beef stew meat, cut into 1-inch cubes, and brown on all sides.
- Stir in 2 cloves minced garlic, 1 tsp black pepper, and 1 tsp celery salt. Cook for 1 minute more.
- Pour in 2 tbsp Worcestershire sauce.
- Add 1 lb new potatoes, halved or quartered if large.
- Stir in 1 cup frozen peas.
- Pour in 4 cups beef stock. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour.
- To thicken the gravy, mix 1 tbsp cornflour with 2 tbsp cold water until smooth. Stir this slurry into the stew and cook for another 5 minutes, or until thickened to your liking.
- Serve hot with extra vegetables such as green beans or broccoli, and a side of pickled red cabbage or beetroot for a truly delightful meal.
Nutrition Information (Approximate per serving)
Sodium
95 g
Sugar
71g
Fat
68g
Carbs
25g
