Beef Stew

I have learned that it's much easier to stick with a restricted diet if you plan ahead and have easy meals ready to go for those busy days. My husband and I eat a lot of leftovers, especially for lunches at work! We often make a big batch of something that we know re-heats well and divide out lunches for a few days at a time. It's an even bigger bonus if a dish freezes well! Stews and soups are some of my favorite lunch ideas, as they are usually just the right amount of food for the middle of the day and easy to pop in the microwave at work!
Here's a very easy stew recipe that I found online ages ago and have made many, many times since! I usually stick pretty close to the recipe with this one, but when my husband makes it, he tends to throw in just about anything, including mushrooms and green (spring) onion. It's also a very comforting dish, especially in the chillier weather (which is on it's way here in Australia!) and considered the perfect dish in Chinese Medicine, as it's hearty and warm on the tummy! I also like this dish because it's an easy way to get red meat in my diet, as I'm supposed to be eating red meat 5 times a week due to low iron. Hope you enjoy!

Beef Stew

1/4 cup vegetable oil (I usually use olive oil)
2 lbs stewing beef, cut into 1 inch cubes (lean, heart smart beef is obviously the best!)
1/2 cup chopped onion
2 garlic cloves, minced
4 cups water
1 (8 ounce) can tomato sauce (tomato puree for you Aussies!)
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) package frozen peas

Cornstarch slurry (optional...depends on if you prefer a thicker stew or more of a soup broth)

1/4 cup cornstarch (corn flour in Australia!)
1/2 cup cold water

In a large pot, heat oil over medium heat. Add meat; brown well. Add onion and garlic; saute until transparent. Add 4 cups water 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 approximately 30 minutes on medium low or until vegetables are tender.
On the side, whisk cornstarch (corn flour) in cold water and add to stew, if you find the liquid too runny. Allow stew to then come to a boil, stirring constantly, until desired consistency is reached (approximately a couple of minutes). Remove bay leaves, serve and enjoy:)