Easy to make, but will need slow cooking for 2 hours. Sunday cooking while you watch a movie.

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Name: Stewpid Cow!
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons Vegetable oil; 2 pounds Beef stew meat cut into 1" cubes; 1 large Onion chopped; 2 cloves Garlic minced; 4 cups Beef broth; 2 large potatoes cubed; 3 Carrots; 1/4 cup green peas; 1 tsp black pepper; 1 tsp cornstarch

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INGREDIENTS

2 tablespoons Vegetable oil
2 pounds Beef stew meat ; cut into 1" cubes
1 large Onion ; chopped
2 cloves Garlic ; minced
4 cups Beef broth
2 large potatoes cubed
3 Carrots
1/4 cup green peas
1 tsp black pepper
1 tsp cornstarch

Servings

INSTRUCTIONS

Prep work:

a) Make a broth: Maggi beef buillon cubes, 4 cups of water- 2 cubes, boil and keep aside)

b) Boil green peas (Not necessary if using fresh peas/frozen peas)

c) Mix 1tsp cornstarch in 1tbsp cold water, just enough to dissolve

1. In a stock pot (or banaley) over medium heat, add the vegetable oil. Season the beef with salt and pepper (to your liking) . Brown the meat for about 10 minutes stirring occasionally.

2. Add the onions and garlic. Continue to cook until the vegetables are wilted and golden (about 6 minutes). Season the mixture with salt and pepper if necessary.

3. Add the stock

4. Add the potatoes and carrots,. Bring the liquid to a boil and reduce heat to a simmer, cover and cook for 1.5 to 2 hours or until meat is very tender, stirring occasionally.

5. Add cooked peas, season to taste, garnish-optional

6. Add the cornstarch water and bring to a boil, stir gently as it thickens, beef stew is ready :)

NOTES

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Stewpid Cow!

2 tablespoons Vegetable oil
2 pounds Beef stew meat cut into 1" cubes
1 large Onion chopped
2 cloves Garlic minced
4 cups Beef broth
2 large potatoes cubed
3 Carrots
1/4 cup green peas
1 tsp black pepper
1 tsp cornstarch

Prep work:
a) Make a broth: Maggi beef buillon cubes, 4 cups of water- 2 cubes, boil and keep aside)
b) Boil green peas (Not necessary if using fresh peas/frozen peas)
c) Mix 1tsp cornstarch in 1tbsp cold water, just enough to dissolve

1. In a stock pot (or banaley) over medium heat, add the vegetable oil. Season the beef with salt and pepper (to your liking) . Brown the meat for about 10 minutes stirring occasionally.

2. Add the onions and garlic. Continue to cook until the vegetables are wilted and golden (about 6 minutes). Season the mixture with salt and pepper if necessary.

3. Add the stock
 
4. Add the potatoes and carrots,. Bring the liquid to a boil and reduce heat to a simmer, cover and cook for 1.5 to 2 hours or until meat is very tender, stirring occasionally.

5. Add cooked peas, season to taste, garnish-optional

6. Add the cornstarch water and bring to a boil, stir gently as it thickens, beef stew is ready :)

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Stewpid Cow!
RenMiranda

Nutrition

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Serving Size: 1 Serving (421g)
Recipe Makes: 6 Servings

Calories: 513
Calories from Fat: 268 (52%)

Amt Per Serving		% DV

	Total Fat 29.7g	40 %
	Saturated Fat 10.8g	54 %
	Monounsaturated Fat 13.5g
	Polyunsanturated Fat 2g
Cholesterol 99.8mg		31 %
Sodium 392.2mg		14 %
Potassium 1170.9mg		31 %
Total Carbohydrate 28.1g		8 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 23.9g
Protein 32.5g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 513

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