Beef and Mushroom Stew

A relatively simple dish to prepare. Brown the diced beef in sunflower oil in a saute pan for fifteen to twenty minutes at a high heat, stirring frequently.

Add finely chopped onion, diced carrot, and sliced mushrooms, and cook for another fifteen minutes at a medium heat.

Add water. Mix some cornflour with water and add to the pan when the water is at the boil. Add beef and vegetable stock. Add herbs (thyme, rosemary, and a bay leaf).

Simmer under glass at a low heat for an hour.

Serve with peeled boiled potato.