Traditional beef stew with a hearty gravy – a perfect recipe. And don’t be confused by cooking time - you are just to cut all ingredients, lay into a stockpot, switch heat on at low and put it to braise. Slow cooking guarantees tenderest meat and unrepeatable taste of a stew as a result. br br ✅ Ingredients:br • boneless beef – 25 oz 700 g br • potato – 18 oz 500 g br • small carrot – 7 oz 200 g br • fresh frozen peas – 7 oz 200 g br • crushed tomatoes – 10 fl oz 300 ml br • onion – 4 oz 120 g br • celery – 1 stalk br • worcestershire sauce – 2 tbsp br • corn starch – 2 tbsp br • garlic – 1 clove br • water – 30 fl oz 850 ml br • fresh parsley to taste br • sugar – 1 tsp br • ground black pepper – ½ tsp br • salt – 2 tsp br br ✅ You will need:br • stockpot or cauldron br • carving board br br Preparation: br 1. Wash the beef in cold water, dry and cut into dices, cut the potato and onion into smaller dices, mince the garlic, cut the celery into slices. br 2. Lay the meat, potato, carrot, celery, onion, crushed tomatoes, 28 fl oz 800 ml of water and all the spices into a stockpot, stir neatly and bring to a boil, reduce the heat and cover with a lid, braise over low heat for 3 hours. br 3. Combine the corn starch and 2 fl oz 50 ml of water until smooth and add into the stockpot, stir. br 4. Then add the green peas, cover with the lid and simmer over low heat for another 10 minutes. br 5. Serve the braised beef and veggies hot. br br ❗️Advices: br 1. For this recipe use any type of beef.