Directions

1. Start by rehydrating the beef cubes. Soak the freeze-dried beef cubes in water for 15-20 minutes.

2. Drizzle a frying pan with oil. Let it heat over a medium-high flame.

3. Add the rehydrated beef cubes and season with salt. Sear for 7-10 minutes until browned on all sides while stirring frequently. Remove into a stew pot.

4. Heat some more vegetable oil in the same pan.

5. Add the garlic and saute for 15-20 seconds.

6. Next, add the chopped carrots, onions, and celery. Stir fry for 5-6 minutes. Then, transfer it into the stew pot.

7. Place the stew pot on the stove on medium heat. Pour in the tomato sauce, Worchester sauce, beef broth, paprika, sugar, Italian herb seasoning, salt, & pepper. Mix well.

8. In a bowl, mix the cornstarch with a bit of water. Stir it into the stew until combined without any lumps.

9. Bring the stew to a rolling boil over high heat. Cover the pot, reduce heat to low, and let it simmer for 1 hour.

10. After that, uncover and add the halved baby potatoes and green peas. Continue to cover and cook for 20-25 more minutes or until the potatoes soften.

11. Finally, serve the beef stew garnished with freshly chopped parsley.