Ingredients:
1/4 cup vegetable oil
2 lbs stewing beef, cut into 1 inch cubes
1/2 cup chopped onions
2 garlic cloves, minced
4 cups water
1 (8 ounce) cans tomato sauce
4 bay leaves
1/2 teaspoon thyme leaves ( or 1 sprig fresh)
1 teaspoon salt
1/4 teaspoon pepper
1 lb peeled carrots, cut in large pieces
3 potatoes, diced
1 (10 ounce) packages frozen peas
1/4 cup cornstarch, mixed in (optional)
1/2 cup cold water (optional)
3 -5 drops maggi seasoning
Directions:
In large Dutch oven heat oil over medium heat.
Add meat; brown well.
Add onion and garlic; saute until transparent.
Add 4 cups water (slightly less if using pressure cooker) and tomato sauce.
Add bay leaves, thyme, salt and pepper.
Bring to a boil; cover, reduce heat and simmer 45 minutes.
Add carrots, potatoes and peas.
Cover and cook 30 minutes on medium low or until vegetables are tender.
Add corn starch slurry if sauce is too watery.
Bring stew to a boil, stirring constantly.
Boil 1 minute.
Add Maggi seasoning and serve with crusty rolls.
**Note-Time can be reduced if cooking in a pressure cooker.
However, please check your pressure cooker instruction booklet for proper times.
Each pressure cooker is different.
Mine reduces time by 1/3.
Some others reduce cooking time by 2/3.
Servings: 6
Time preparation: 20 min.
Time total: 95 min.