Beef Stew

This was a hearty meal that hit the spot. I made a big batch, and will enjoy the leftovers this week for lunch. If you don't want to make as much feel free to cut the ingredients needed by half. 

I know the peas are a no no, but I can't eat stew without them. If you want to be really good omit them. And don't worry, those aren't potatoes.

Ingredients:

• 2 lbs beef, cut into pieces
• 4-5 turnips, peeled and cut into chunks
• 5-6 carrots, peeled and cut into chunks
• 4 cups beef or vegetable broth
• 2 TBSP corn starch
• 1/2 - 1 TBSP pepper blend
• 1 TBSP dried onions
• 2 TBSP BBQ sauce
• 1 cup peas (I use frozen)

Procedure:

1. Cook the beef in a large pot, I use the pot I intend to cook the rest of the stew in, until it is nearly cooked through.
2. Add the broth, reserving 1/2 cup in a separate container to use in a moment.
3. Add the chopped vegetables, dried onions and BBQ sauce.
4. Allow ingredients to simmer until the vegetables are cooked to your preferences.
5. Add the cornstarch to the 1/2 cup of broth and stir until the mixture is smooth and well combined. Add to the pot and mix in well.
6. Simmer for a bit longer to allow the cornstarch to cook and thicken the sauce.
7. Add peas if you want them.