Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, my beef & onion gravy with sugar snap peas also jacket potatoe. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

My Beef & Onion Gravy with Sugar Snap Peas also Jacket Potatoe is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. My Beef & Onion Gravy with Sugar Snap Peas also Jacket Potatoe is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have my beef & onion gravy with sugar snap peas also jacket potatoe using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make My Beef & Onion Gravy with Sugar Snap Peas also Jacket Potatoe:

1. Prepare 450 g Stewing Steak
2. Make ready 1/2 Large onion chopped
3. Take 6 cups Water
4. Make ready 1/4 tsp Salt
5. Make ready 1/2 tsp Black cracked pepper
6. Prepare 1 cup Sugar snap peas
7. Get 1 cup beef stock
8. Get 1/2 can chopped tomatoes 1 cup.1
9. Get 2 heaped tsp cornflour
10. Get 2 tbls cold water

Instructions to make My Beef & Onion Gravy with Sugar Snap Peas also Jacket Potatoe:

1. Add the meat to a pan of hot water about 3 cups add steak pieces, onion and salt and pepper. Or add it all to a slow cooker for 4 hours.
2. Cook for 45 minutes then add the 2 Beef Stock cubes to the meat and Can chopped tomatoes. When it comes to the boil simmer for 20 minutes stirring often.
3. Stir in add more pepper
4. 2 tbls water and add the cornflour stir then pour in to the meat and stir to thicken.
5. Add this to the meat and thicken cook on the lowest simmer for a further 5 minutes
6. Add 2 large Baking Potatoes pricked with a fork and cook them in the microwave for the time it takes.Or 1 hour in the oven wrapped in foil.
7. Add the sugar snap peas in a pan to cook or steam them.
8. Serve while hot

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