Instructions
• Lightly spray a large saucepan or frying pan with cooking spray and place over medium-high heat.
• Add the diced beef and cook until browned on all sides.
• Add the onions and carrots and cook for 3–4 minutes until slightly softened.
• Pour in the beef stock and stir in the beef stock cubes until dissolved.
• Bring to a gentle boil, then reduce the heat to low.
• Cover and simmer for about 2 hours, or until the beef is tender.
• In a small bowl, mix the cornstarch with the cold water to make a smooth paste.
• Stir the cornstarch mixture into the stew and cook for 2–3 minutes until the gravy thickens.
• Season with salt and black pepper to taste.
• Meanwhile, prepare the mashed potatoes, broccoli, and garden peas.
• Serve the beef stew over mashed potatoes with broccoli and peas on the side.
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