Beef Stew

This must be cooked slowly for about 2 hours to make the meat soft and draw the flavours out. Half that time in a pressure cooker.
Ingredients
500g Stewing beef (you can also use soft shin or goulash)
1 Large Onion chopped roughly
2 Large Carrots (peeled and chopped into rounds)
2 Medium Potatoes (peeled and cubed)
1 Packet instant soup (Hearty Beef or Brown Onion)
1 Beef Stock Cube
Chopped parsley to taste
Pinch of Salt & Pepper
¾ Cup of frozen peas and sweetcorn
½ Cup tomato paste (last bit of tomato sauce in the bottle mixed with hot water works)
3 Tbsp Chutney
1 Cup water
3 Cups boiling water

Method

Fry onion in a large pot until translucent. Brown the beef. Add the packet of soup mixed with 1 cup of water. Add 3 cups of boiling water. Bring to the boil stirring occasionally. Add Potatoes, carrots and stock cube (crumbled into the pot). ½ hour later add peas, corn, parley, salt and pepper. ½ hour later add tomato paste and chutney. Reduce heat and simmer for about an hour stirring occasionally. The meat should be soft and tender before serving.

Serve with rice and enjoy.