1. Heat the oil and cook the onion, bacon, garlic and mushrooms until softened (about 5 minutes). 2. Add the beef and cook until it changes colour. 3. Next add the, tomato paste, Worcestershire sauce, mustard, Tabasco, paprika, herbs, water and wine. Stir well then add the potatoes and carrots. 4. Bring to the boil, then reduce to a simmer, cover and cook for about 1 ΒΌ hours or until meat and veg are tender. 5. Add the peas and cook a further 10 minutes, then mix the gravy powder and three tablespoons water together and add this paste to the stew stirring well. Allow to simmer a few minutes until thickened. 6. Serve in deep bowls with chopped parsley sprinkled over each serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
