Ingredients
1 bowl stewing beef trimmed and cubed
1.5 Tbsp flour
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1.5 Tbsp olive oil
1 onion chopped
1.5 cups beef broth
1 large potato peeled and cubed
1 large carrot cut into 1 inch pieces
1 stalk celery cut into 1 inch pieces(optional)
1.5 Tbsp tomato paste/puree
2 fresh sprigs or 1 tsp dried rosemary
1 tbsp Cornflour
1 tbsp of water
1/2 cup peas
*NB. This quantity is enough for around 3 people - you can add more meat and increase the ingredients accordingly.
Method
Combine flour, garlic powder, salt and pepper in a bowl. Then toss beef in flour mixture.
Heat olive oil in a large saucepan or pot. Cook the beef and onions until browned.
Dissolve your beef cubes in warm water and add the beef broth while scraping any brown bits at the bottom of the pan.
Stir in all remaining ingredients except for peas, cornflour and water. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (I cooked mine for 45 minutes).
Mix equal parts cornflour and water to create a paste. Slowly add the paste to the boiling stew to reach desired consistency (you may not need to use all of the cornflour). Add in the peas and simmer 5-10 minutes so that the cornflour taste is not there. Season with salt/pepper to taste.
