Published Wednesday, 03 September, 2008 by Abbie Moss
1. Peel and chop all the veg into decent sized chunks (if they're too small they will just dissolve).
2. Bung all the veg and meat into a pan and cover with water. Only use an amount of cold water that just covers the ingredients.
3. Bring to the boil. You will find that you get this weird foam on the top, just spoon it all out. Alternatively, i think you can seal (fry until only the edges are brown) the beef before hand to stop this foam from appearing. I'm too lazy to do this!
4. Add the stock cubes and stir to dissolve.
5. Dissolve the gravy browning in boiling water in a mug or something. Add to the stew and stir in. If you just put the gravy powder straight in the pan you'll end up with gross lumps of gravy!
6. cover and simmer for 1.5-2 hours. Annoying i know but i used to leave it while i was at a lecture!
7. Dissolve the corn flour in a separate mug or something.
8. Take the stew off the heat and add the corn flour solution.
9. Put the stew back on the heat and bring to the boil again to activate the corn flour. At this stage the stew should go thicker. Don't expect it to go really thick though.
10. Eat! This is really nice with crusty bread or rice and peas.
N.B You can also do exactly the same but with chicken which is well nice. You'll have to use chicken legs and/or thighs with the skins on for flavour. You will definitely have to brown the chicken in a little oil before adding all the veg and water etc. Before adding the corn flour, its nice to take out all the chicken and take it off the bone, removing the skin. Bung it all back in then add the corn flour.