Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, my beef & onion gravy with sugar snap peas also jacket potatoe. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

My Beef & Onion Gravy with Sugar Snap Peas also Jacket Potatoe is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. My Beef & Onion Gravy with Sugar Snap Peas also Jacket Potatoe is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. 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. Get 450 g Stewing Steak
2. Make ready 1/2 Large onion chopped
3. Get 6 cups Water
4. Get 1/4 tsp Salt
5. Take 1/2 tsp Black cracked pepper
6. Get 1 cup Sugar snap peas
7. Prepare 1 cup beef stock
8. Take 1/2 can chopped tomatoes 1 cup.1
9. Take 2 heaped tsp cornflour
10. Make ready 2 tbls cold water

Steps 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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