One-Pot Beef Stew with Carrots, Parsnips and Peas

Ingredients

• 500 g sirloin tips, cut into bite-size pieces
• 2 tbsp olive oil
• 1 whole onion, diced
• 2 whole carrots, sliced into thick coins
• 2 whole parsnips, sliced into thick coins
• 500 ml gluten-free beef broth
• 1 tbsp tomato paste
• 4 sprigs fresh thyme
• 150 g frozen peas
• 1 tbsp cornstarch, mixed with 2 tbsp cold water
• ¾ tsp salt

Method

1. Brown the beef in olive oil over high heat until a deep crust forms, then set aside.
2. Soften the onion, carrots and parsnips in the same pot until glossy at the edges.
3. Stir in the tomato paste, then pour in the broth, add the thyme and salt, and return the beef.
4. Simmer covered until the vegetables are tender and the beef is fork-tender.20 min timer
5. Stir in the peas and cornstarch slurry and simmer until the gravy thickens.3 min timer
6. Taste and serve the stew in deep bowls with plenty of gravy.