Beef and Potato Stew

• 2 medium sized onions, chopped
• 400 g minced beef
• 400 g new potatoes
• 20 ml olive oil
• 3 large carrots, cut into large pieces
• 2 garlic cloves
• 1 cup garden peas (fresh or frozen)
• 1 liter beef stock
• 12 teaspoon celery salt (use sea salt if not available)
• 12 teaspoon pepper
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cornflour (for thickening if needed)

1. Gently soften the onions in a large deep pan.
2. Add the carrots and allow to soften a little.
3. Add the beef and allow to colour.
4. Stir in the chopped garlic, pepper and celery salt cooking in for a minute.
5. Pour in the Worcestershire sauce.
6. Add the potatoes.
7. Add the peas.
8. Add the stock and simmer for a good hour (the longer the better).
9. To thicken the gravy, mix cornflour with a little cold water and mix into a paste, add this into the gravy.
10. Often served with extra vegetables and pickled red cabbage or beetroot.

onions, beef, new potatoes, olive oil, carrots, garlic, garden peas, beef stock, celery salt, pepper, worcestershire sauce, cornflour

Taken from www.food.com/recipe/beef-and-potato-stew-382149 (may not work)